4 Servings 25 min Cook
1 Cup Lentils
1/2 Large Onions
1 Tsp Cloves
2 Cup Chicken Broth
1 1/2 Tsp, leaves Thyme
2 Tbsp Red Wine Vinegar
2 Clove Garlic
3/4 Cup chopped Onions
2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
3/4 Cup shelled (50 halves) Walnuts
Cook lentils according to package directions with the chopped onion, cloves, broth, and thyme until tender but NOT mushy (check after about 25 minutes).
In a large bowl, combine vinegar, garlic, green onions, and oil; whisk well.
When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
Season with salt and black pepper; combine thoroughly, then cover and refrigerate overnight.
Just before serving add the walnuts; finish by adding a little more vinegar or oil, if desired.
Enjoy!
