French lentil walnut salad

Lentil and Walnut Salad: iYou see it all over France in the cafeteria dining-put 2 cups of rinsed brown lentils in a pot with 3 chopped carrots, 1 onion studded with 3 cloves, 6 cups water or veggie broth, 1 bay leaf, and 2 tsp thyme. Boil, reduce heat to a simmer for about 20 (12 if using red lentils) minutes-al dente, soft but holding their shape. While cooking the lentils make the dressing-1/3 c white vinegar, 3 crushed garlic cloves, 1/3 c olive oil (or some alternative-maybe skip it?) purée until creamy. Drain the lentils. Discard the onion and bay leaf. Put the dressing over hot lentils. Toss with salt and pepper/ or nutritional yeast. Rest and refrigerate overnight. Add 1 cup chopped scallions and 1 cup walnut halves and gently toss. Serve with a sprinkle of chopped parsley or kale. Add more vinegar if needed. Lentil and Walnut Salad: iYou see it all over France in the cafeteria dining-put 2 cups of rinsed brown lentils in a pot with 3 chopped carrots, 1 onion studded with 3 cloves, 6 cups water or veggie broth, 1 bay leaf, and 2 tsp thyme. Boil, reduce heat to a simmer for about 20 (12 if using red lentils) minutes-al dente, soft but holding their shape. While cooking the lentils make the dressing-⅓ c white vinegar, 3 crushed garlic cloves, ⅓ c olive oil (or some alternative-maybe skip it?) purée until creamy. Drain the lentils. Discard the onion and bay leaf. Put the dressing over hot lentils. Toss with salt and pepper/ or nutritional yeast. Rest and refrigerate overnight. Add 1 cup chopped scallions and 1 cup walnut halves and gently toss. Serve with a sprinkle of chopped parsley or kale. Add more vinegar if needed.

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