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. Rinse the lentils. In a saucepan, combine lentils with the chopped onion, ground cloves, thyme, and chicken broth. Bring to a simmer over medium heat, adding extra water or broth as needed to keep lentils submerged, and cook until tender but not mushy, about 20–25 minutes.
2. While the lentils cook, whisk together the red wine vinegar, minced garlic, sliced scallions, and olive oil in a large bowl.
3. Drain the lentils well and add them hot to the bowl with the dressing. Season with salt and black pepper, toss thoroughly, cover, and refrigerate until chilled—preferably overnight.
4. Just before serving, fold in the walnuts. Adjust with a splash more vinegar or a drizzle of oil to taste.