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Lentils with Capers, Walnuts, Walnut Oil, and Mint

Lentils with Capers, Walnuts, Walnut Oil, and Mint
This Recipe Is:

By
WebMD Recipe from Foodily.com

Ingredients
  • 2 tablespoons
    lemon juice, freshly squeezed
  • 6 tablespoons
    walnut oil
  • 1 1/2 cups
    French lentils (8 ounces)
  • 2 cups
    vegetable stock
  • carrot, peeled and cut into thirds
  • onion, peeled and stuck with a clove
  • 1 cup
    walnuts, toasted and coarsely chopped
  • 1/2 cup
    capers in vinegar, drained, rinsed, and chopped if large
  • 1 cup
    fresh mint leaves
  •  
    freshly ground pepper, to taste
  •  
    sea salt, to taste
Instructions
  1. Place the lemon juice and a pinch of salt in a jar with a screw top (such as a jam jar). Cover and give it a good shake. Add the oil and shake to blend. Taste for seasoning and set aside.
  2. Place the lentils in a fine mesh sieve and rinse under cold running water. Transfer them to a large saucepan, cover with cold water, and bring to a boil over high heat. When the water boils, remove the saucepan from the heat. Transfer the lentils back to the sieve and drain over a sink. Rinse the lentils under cold running water again. Return the lentils to the saucepan, add the stock, season with salt, and bring just to a boil over high heat. Reduce the heat to a simmer and add the carrot and onion. Simmer gently, uncovered, until the lentils are cooked but not mushy. Taste to make sure. Remove the onion and carrot and discard. If there is still liquid in the pot along with the lentils, drain them once again in the sink.
  3. Transfer the lentils to a large bowl. Add the walnuts, capers, and a few grinds of pepper. Add the vinaigrette to taste – you may not need all of it. Toss well. Once the lentils have cooled a bit, add the mint and toss again.
Tip

This dish can be served warm or room temperature. It will keep for 2 days, covered, in the refrigerator.

Nutritional Information

Makes: 6 servings
  • Calories367
  • Carbohydrates36.4 g
    • Dietary fiber18.2 g
  • Cholesterol0 mg
  • Fat17.9 g
    • Saturated fat1.4 g
  • Sodium240 mg
  • Protein20.1 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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