Lentil and Walnut Salad

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Onions

  Raw

  ½ large or 75g

• Cloves

  Spices, ground

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Thyme

  Spices, dried

  1 ½ tsp, leaves or 1g

• Red wine vinegar

  2 tbsp or 30g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ cup, chopped or 75g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Walnuts

  Nuts, english

  ¾ cup shelled (50 halves) or 75g

Directions

1. Cook lentils according to package directions with the chopped onion, cloves, broth, and thyme until tender but not mushy, checking after about 25 minutes.
2. In a large bowl, combine vinegar, garlic, green onions, and oil; whisk well.
3. When lentils are done, drain and immediately pour dressing over the hot lentils. Season with salt and black pepper; combine thoroughly, then cover and refrigerate overnight.
4. Just before serving, add the walnuts and finish by adding a little more vinegar or oil, if desired.

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