Lentil Salad With Walnut Oil

I’d never thought about using walnut oil, which is high in omega-3 fats, with lentils. It’s a great combination. Be sure to keep walnut oil in the refrigerator once it’s opened.

For the lentils:

• 2 cups 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 cups water
• Salt to taste
• Freshly ground pepper
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup broken walnuts

For the dressing:

• 2 tablespoons red wine vinegar or sherry vinegar
• 1 tablespoon Dijon mustard
• Salt
• 1 shallot, minced, or 1 garlic clove, minced
• 1/3 cup walnut oil
• Salt and freshly ground pepper

1. 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.

2. 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.

Yield: Serves six.

Advance preparation: This will keep for five days in the refrigerator. If you make the lentils ahead, do not drain before storing. They will continue to absorb liquid. Drain before dressing, adding liquid from the lentils to taste.

Nutritional information per serving: 380 calories; 20 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 10 grams dietary fiber; 60 milligrams sodium (does not include salt added during preparation); 16 grams protein