Fish

Lentil Walnut salad is for Side Dish.

Lentil Walnut salad takes several minutes to prepare.

Lentil Walnut salad takes several minutes to cook.

Lentil Walnut salad makes 12 servings.

The ingredients for Lentil Walnut salad are:

2 1/2 c Dried lentils 3 Garlic cloves; peeled
3 Carrots 1/2 c Walnut oil
peeled and quartered Salt to taste*
1 md Yellow onion; peeled Freshly ground black pepper
3 Cloves to taste
1 1/2 qt Chicken stock or 1 c Thinly sliced scallions
1 1/2 qt Canned chicken broth incl. tops
(I used this) 1 c Shelled walnut halves
1 Bay leaf GARNISH
2 ts Dried thyme Chopped Italian parsley**
1/3 c White wine vinegar

Here is how you make Lentil Walnut salad:

Rinse lentils and sort through them carefully, discarding any pebbles that you find. Transfer lentils to a large pot and add the carrots, onion stuck with cloves, chicken stock, bay leaf and thyme. Set over moderate heat; bring to a boil. Reduce to a simmer, skim any foam that may appear (wasnt any when I made), cover and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook. (I cooked about 28 to 31 minutes.) While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade; process until smooth and creamy. When lentils are done, drain them, discard the carrots, onion, cloves and bay leaf, and pour lentils into a mixing bowl. (I saved the carrots to eat, and they were good.) Rewhisk dressing and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover and refrigerate overnight. Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like; toss gently. Sprinkle heavily with chopped parsley and serve. Number of Servings: 12Recipe submitted by SparkPeople user BUUKWORM14.

The nutritional information for Lentil Walnut salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 233.4

• Total Fat: 15.9 g
• Cholesterol: 3.0 mg
• Sodium: 739.3 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 4.7 g
• Protein: 8.0 g