Creamy Lentils and Pasta with Buttermilk and Walnut Oil
|3 1/2 cupswater|
|1 cupslentils; rinsed|
|1 smallonion; 1/2" dice|
|1 Ribcelery; 1/2" dice|
|1 smallcarrot; 1/2" dice|
|1 pinchdried thyme|
|Salt and freshly ground pepper|
|1 1/2 tablespoonsbalsamic vinegar|
|4 tablespoonswalnut oil|
|2 clovesgarlic; smashed and placed in the walnut oil to soak|
|1/2 cupstoasted walnuts, cooled and chopped roughly; set aside some for topping|
|1 cupparsley leaves; setting aside some of this mixture for a topping|
Creamy Lentils and Pasta with Buttermilk and Walnut Oil Preparation
1. Place water, lentils, diced vegetables, and spices in a medium saucepan and bring to a boil. Lower heat and simmer on low, covered, for 45 minutes. If the lentils look dry, add some hot water. When the lentils are tender, drain the mixture into a colander.
2. Mix together the buttermilk, balsamic vinegar, and walnut oil.
3. Gently combine the lentils with the pasta, walnuts, parsley and scallions, and buttermilk mixture. Taste for seasoning, adding more salt and pepper or a dash more vinegar, if desired.
4. Garnish with remaining parsley, scallions, and toasted walnuts. Add a drizzle of walnut oil to finish.
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