Warm the olive oil and bay leaves in a saucepan. Add the lentils and cook, stirring until they sizzle, then add 3 cups water. Bring to a boil, reduce heat and simmer for about 30 minutes until lentils are quite tender. Set aside.
In a skillet, melt the butter. When it gets foamy and golden, add the shallots, garlic, and herbs. Cook for a minute or two until they start to brown. Add the flour and whisk until it cooks for a couple minutes.
Add walnuts and stir until nuts are all coated. Add the white wine and cook until it's syrupy. Add the nutmeg, tamari, and lentils in their broth, stirring so there are no lumps.
Bring to a boil, lower the heat and cook for 1/2 an hour. Stir frequently; add water slowly until the sauce is the consistency of heavy cream. Add a dash of balsamic and salt, blend until smooth and creamy. Add plenty of pepper.
From: NPR Radio, by Claire Ada's, 3/27/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 75 (86%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 5.1mg||2 %|
|Sodium 65.1mg||2 %|
|Potassium 67.6mg||2 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1g|
|Protein 2.6g||4 %|
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Calories per serving: 87
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