Creamy Lentils and Pasta with Buttermilk and Walnut Oil

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

Category: Main Dish

Cuisine: Italian

☆☆☆

Ready in 1 hour

Ingredients

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


Directions

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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