The minute she said lentils with walnuts, I knew what I was making for dinner. I followed the basics of her recipe, but changed a few things. I left out the goat cheese obviously. I did not use walnut oil because I didn't have any on hand. I also used brown lentils, not the french ones she calls for because once again, I did not have any on hand. I also added celery for some added green color.
Lentils With Toasted Walnuts
1/4 cup raw unsalted walnuts
1 cup brown lentils
1 and 1/2 cup water
1 tsp Herb de Provence
2 tbs olive oil
1/2 white onion, diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 tbs balsamic vinegar
Salt and pepper to taste
Pre-heat the oven to 350.
Spread the walnuts in a single layer on a baking sheet and toast for 10 minutes in the oven. They will be slightly brown and start giving off that nutty smell when ready. Remove from the oven and set aside.
In a saucepan over medium heat, add the lentils, water, and Herb de Provence. Bring to a boil and reduce to simmer. Cook until the lentils are soft and the water is all absorbed.
While that cooks, heat the oil olive in a skillet over medium heat. Add the onions and celery, cook until soft.
Add the garlic and cook for just a minute.
Add the vinegar and mix together well. Add more oil or vinegar as needed to make a very light and runny dressing (I needed a splash of each).
Once the lentils are cooked, turn off the heat. Pour the vinegar dressing over the lentils. Add the walnuts and toss together well.
Season with salt and pepper to taste.
Garnish with some more raw walnuts and a few sprigs of thyme if you have it.
We had this a big piece of bread and added a few shakes of red pepper flakes. It's very rich and filling, a lovely hearty dinner!