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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I have been making this lentil and walnut salad for years. I love it.

http://www.weheartrecipes.com/lizzienyc/recipes/2838
[/quote]

can someone post this recipe? This site is impossible.[/quote]

Ingredients

2 1/2 cups dry lentils (I prefer the Puy lentils)
3 carrots, peeled and quartered
1 medium-size yellow onion, peeled
3 cloves
1 1/2 quarts chicken stock or vegetable broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 garlic cloves, peeled
1/2 cup walnut oil
salt and freshly ground black pepper, to taste
1 cup thinly sliced scallions, with green tops
1 cup shelled walnut halves
chopped Italian parsley (garnish)
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Directions

1
Sort through the lentil discarding any pebbles, rinse well under cold water.
2
Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, chicken stock (if using), bay leaf and thyme.
3
Set over moderate heat and bring to a boil. Reduce to a simmer and skim any foam that may appear, cover, and cook for about 20-25 minute (lentil cooking time varies widely), or until lentils are tender but still hold their shape. DO NOT OVERCOOK!
4
While lentils are cooking, combine vinegar, garlic and walnut oil in a lender or in the bowl of a food processor fitted with a shell blade, and process until smooth and creamy.
5
When lentils are done, drain them, discard carrots, onion, cloves and bay leaf, and pour lentils into a bowl. Rewisk dressing and pour it over the still-hot lentils. Toss gently, season with salt and pepper and let salad cool to room temperature.
6
Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with chopped parsley and serve.
7
6 to 8 portions as a first course.[/quote]

Thank you kind stranger! You will have an amazing day![/quote]

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