Creamy Lentils and Pasta with Buttermilk and Walnut Oil

100% would make again

Ready in 1 hour

This easy recipe fuses walnuts, lentils, and pasta — the perfect combination for a cool-weather dinner.


3 1/2 cups water
1 cups lentils; rinsed
1 small onion; 1/2" dice
1 Rib celery; 1/2" dice
1 small carrot; 1/2" dice
1 leaf
1 pinch dried thyme
Salt and freshly ground pepper
1/2 package directions
1/2 cups buttermilk
1 1/2 tablespoons balsamic vinegar
4 tablespoons walnut oil
2 cloves garlic; smashed and placed in the walnut oil to soak
1/2 cups toasted walnuts, cooled and chopped roughly; set aside some for topping
1 cup parsley leaves; setting aside some of this mixture for a topping

Original recipe makes 4



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.

Alert editor   
Calories Per Serving: 457 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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