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Ingredientes
- 2 1/2 c. Dry lentils
- 3 x Carrots peeled and quartered
- 1 med Yellow onion, peeled
- 3 x Cloves
- 1 1/2 quart Chicken stock or possibly
- 1 1/2 quart Canned chicken broth (I used this)
- 1 x Bay leaf
- 2 tsp Dry thyme
- 1/3 c. White wine vinegar
- 3 x Garlic cloves, peeled
- 1/2 c. Walnut oil Salt to taste* Freshly grnd black pepper to taste
- 1 c. Thinly sliced scallions incl. tops
- 1 c. Shelled walnut halves Minced Italian parsley**
Direcciones
- *I used 1/2 teaspoon plus a healthy pinch of salt, and several grinds of fresh pepper.
- **I used lots and included stems as well.
- Note: One of the best lentil salads I've ever tasted. I serve it as a main dish and so it ends up making somewhere between 2 and 4 servings, depending upon how hungry people are.
- The authors write: "A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted."
- Rinse lentils and sort through them carefully, discarding any pebbles which you find.
- Transfer lentils to a large pot and add in 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 which may appear (wasn't any when I made), cover and cook for about 25 min (lentil cooking time varies widely), or possibly till lentils are tender but still hold their shape. Don't overcook. (I cooked about 28 to 31 min.)
- While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or possibly in the bowl of a food processor fitted with a steel blade; process till smooth and creamy.
- When lentils are done, drain them, throw away 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-warm lentils. Toss gently, season generously with salt and pepper and let salad cold to room temperature. Toss again, cover and chill overnight.
- Just before serving, add in scallions and walnuts. Add in an additional Tbsp. or possibly two of vinegar or possibly walnut oil if desired; toss gently.
- Sprinkle heavily with minced parsley and serve.
- Note: I skipped extra vinegar and oil. I also added nuts, onion and parsley when preparing rest of salad.
- Yield: 6 to 8 portions as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 620g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 55 | 14% |
| Total Fat 6.43g | 8% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 774mg | 32% |
| Potassium 1306mg | 37% |
| Total Carbs 56.46g | 15% |
| Dietary Fiber 28.2g | 94% |
| Sugars 3.83g | 3% |
| Protein 27.13g | 43% |
