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INGREDIENTS

2 1/2 c Dried Lentils
3 Cloves
1 Bay leaf
to taste
GARNISH
incl. tops
Chopped Italian parsley**
1 1/2 qt Canned chicken broth
3 Garlic ; peeled
peeled and quartered
1 md Yellow onion; peeled
1 1/2 qt Chicken stock or
(I used this)
1/3 c White wine vinegar
Black Pepper ; freshly ground
1 c Thinly sliced scallions
2 ts Dried thyme
1 c Shelled walnut halves
3 Carrots
Salt to taste*
1/2 c Walnut oil

Servings

INSTRUCTIONS

*I used 1/2 tsp. plus a pinch of salt, and several grinds of fresh pepper. **I used lots and included stems as well. Note: One of the best lentil salads Ive ever tasted. I serve it as a main dish and so it ends up making somewhere between 2 and 4 servings, depending upon how hungry people are. The authors write: "A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted." Rinse lentils and sort through them carefully, discarding any pebbles that you find. Transfer lentils to a large pot and add the carrots, onion stuck with cloves, chicken stock, bay leaf and thyme. Set over moderate heat; bring to a boil. Reduce to a simmer, skim any foam that may appear (wasnt any when I made), cover and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook. (I cooked about 28 to 31 minutes.) While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade; process until smooth and creamy. When lentils are done, drain them, discard the carrots, onion, cloves and bay leaf, and pour lentils into a mixing bowl. (I saved the carrots to eat, and they were good.) Rewhisk dressing and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover and refrigerate overnight. Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like; toss gently. Sprinkle heavily with chopped parsley and serve. Note: I skipped extra vinegar and oil. I also added nuts, onion and parsley when preparing rest of salad. Yield: 6 to 8 portions as a first course. From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins with Michael McLaughlin. New York: Workman Publishing Company, Inc., 1982. Pg. 160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried 02/19/91.

NOTES

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Lentil and Walnut Salad

2 1/2 c Dried Lentils 
3  Cloves 
1  Bay leaf 
  to taste 
  GARNISH 
  incl. tops 
  Chopped Italian parsley** 
1 1/2 qt Canned chicken broth 
3  Garlic peeled
  peeled and quartered 
1 md Yellow onion; peeled 
1 1/2 qt Chicken stock or 
  (I used this) 
1/3 c White wine vinegar 
  Black Pepper freshly ground
1 c Thinly sliced scallions 
2 ts Dried thyme 
1 c Shelled walnut halves 
3  Carrots 
  Salt to taste* 
1/2 c Walnut oil

*I used 1/2 tsp. plus a pinch of salt, and several grinds of fresh pepper.    **I used lots and included stems as well.    Note: One of the best lentil salads Ive ever tasted. I serve it as a main  dish and so it ends up making somewhere between 2 and 4 servings, depending  upon how hungry people are.    The authors write:  "A good lentil salad makes an excellent first course,  and this is one of the best we have ever tasted."    Rinse lentils and sort through them carefully, discarding any pebbles that  you find.    Transfer lentils to a large pot and add the carrots, onion stuck with  cloves, chicken stock, bay leaf and thyme. Set over moderate heat; bring to  a boil. Reduce to a simmer, skim any foam that may appear (wasnt any when  I made), cover and cook for about 25 minutes (lentil cooking time varies  widely), or until lentils are tender but still hold their shape. Do not  overcook.  (I cooked about 28 to 31 minutes.)    While lentils are cooking, combine vinegar, garlic and walnut oil in a  blender or in the bowl of a food processor fitted with a steel blade;  process until smooth and creamy.    When lentils are done, drain them, discard the carrots, onion, cloves and  bay leaf, and pour lentils into a mixing bowl. (I saved the carrots to eat,  and they were good.) Rewhisk dressing and pour it over the still-hot  lentils.  Toss gently, season generously with salt and pepper and let salad  cool to room temperature. Toss again, cover and refrigerate overnight.    Just before serving, add scallions and walnuts.  Add an additional  tablespoon or two of vinegar or walnut oil if you like; toss gently.  Sprinkle heavily with chopped parsley and serve.    Note: I skipped extra vinegar and oil.  I also added nuts, onion and  parsley when preparing rest of salad.    Yield: 6 to 8 portions as a first course.    From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins with  Michael McLaughlin.  New York: Workman Publishing Company, Inc., 1982. Pg.  160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried 02/19/91.

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 6 Servings

Calories: 396
Calories from Fat: 177 (45%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 12g
Cholesterol 0mg		0 %
Sodium 388.9mg		13 %
Potassium 776.5mg		20 %
Total Carbohydrate 32.1g		9 %
	Dietary Fiber 15.2g	61 %
	Sugars, other 16.9g
Protein 13.2g		19 %
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Calories per serving: 396

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