By Perre Coleman Magness, The Runaway Spoon
6 cups chicken broth
1 carrot
1 celery stalk
2 cloves garlic
2 bay leaves
2-1/2 cups petite green lentils (such as Bob’s Red Mill)
3 cloves garlic, minced
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 cup walnut oil
salt and pepper
1 cup chopped walnuts
2 tablespoons chopped flat leaf parsley
4 1/2 ounces goat cheese, crumbled
1. Pour the chicken broth into a large pot. Cut the celery and carrots into large chunks and add to the broth with the peeled garlic cloves and bay leaves. Bring to a boil and add the lentils, stirring well. Boil the lentils for three minutes, skimming off any green scum that rises. Reduce the heat to medium low and simmer for 25 – 30 minutes until the lentils are tender, but still hold their shape.
2. While the lentils are cooking, place the garlic, vinegar and mustard in a blender and food processor and blend until smooth. Add a good pinch of salt and generous grinds of black pepper. Drizzle in the oil with the motor running until you have a creamy dressing.
3. When the lentils are done, drain away any remaining liquid and discard the carrot, celery, garlic and bay leaves (It’s best to do this is in a fine strainer, these lentils are small). Transfer the lentils to a bowl, then pour the dressing over the warm lentils, tossing gently to fully coat. Cool slightly, then cover the bowl and refrigerate the lentils for eight hours or overnight.
4. When ready to serve, lightly toast the walnuts in a dry skillet until they are just brown and smell toasty. Toss the walnuts, parsley and crumbled goat cheese with the lentils. Taste and season with more salt and pepper as needed.
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