Serves 6
Ingredients
- Lentils:
- Dressing:
* 2 c green Le Puy lentils, washed and picked over * 2 large garlic cloves, crushed * 1 bay leaf * 1 medium onion, cut in half * 1 medium carrot, quartered * 6 c water * Salt to taste * Freshly ground pepper * 1/4 c chopped flat-leaf parsley * 1/2 c broken walnuts
* 2 T red wine vinegar or sherry vinegar * 1 T Dijon mustard * Salt * 1 shallot, minced, or 1 garlic clove, minced * 1/3 c walnut oil * Salt and freshly ground pepper
Directions
Combine the lentils, garlic, bay leaf, onion, carrot and water in a
large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2
teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes
until the lentils are tender. Remove from the heat. and discard the
onion, carrot, garlic cloves and bay leaf. Drain through a strainer set
over a bowl.
Whisk together the vinegar, Dijon mustard, salt and shallot or garlic.
Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils.
Stir into the lentils. Add the parsley and pepper, and taste and adjust
salt. Spoon onto plates, arrange walnuts on top of the lentils, and
serve.