Ingredients
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1/2 large onion, quartered
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2 cups vegetable broth or 2 cups chicken broth
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1 1/2 teaspoons dried thyme
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2 tablespoons white wine vinegar
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2 cloves garlic, minced
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2 tablespoons olive oil
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2 tablespoons walnut oil
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salt and black pepper, to taste
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3/4 cup walnut halves
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3/4 cup green onion, thinly sliced
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3 whole cloves
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1 cup dried lentils
Instructions
- Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
- In a large bowl, combine vinegar, garlic, green onions and oils.
- When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
- Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
- Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.