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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (383g)|
|Recipe Makes: 4|
|Calories from Fat: 217 (47%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 2.2mg||1 %|
|Sodium 102.2mg||4 %|
|Potassium 854.6mg||22 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 22.8g|
|Protein 20.3g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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