Lentil And Walnut Salad

Because we are in Christ, there are no longer any hostilities in us that will always exist between those in the world. Ephesians 2:14, “For He Himself is our peace, who made both groups into one and broke down the barrier of the dividing wall.” We don’t employ the trite, superficial and flawed tactics of the world. Many of them are now championed more than ever in our day. We understand that the blood of Christ has cleansed us from our sin and has adopted us into His family. Thus, we see others different from us as part of the family of God, forgiven as we have been forgiven. We accept each other because God has accepted all of us. Our unity is not what we look like, but rather who we are in Christ. “[Christ] Himself [made] the two into one new man, thus establishing peace, and might reconcile them both in one body to God through the cross, by it having put to death the enmity” (Eph. 2:15b-16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Italian	Grains, Main dish, Salads, Vegetables	6	Servings

INGREDIENTS

2 1/2	c	Dried lentils
3		Carrots
		peeled and quartered
1		Yellow onion, peeled
3		Cloves
1 1/2	qt	Chicken stock or
1 1/2	qt	Canned chicken broth
		I used this
1		Bay leaf
2	t	Dried thyme
1/3	c	White wine vinegar
3		Garlic cloves, peeled
1/2	c	Walnut oil
		Salt to taste*
		Freshly ground black pepper
		to taste
1	c	Thinly sliced scallions
		incl. tops
1	c	Shelled walnut halves
		Chopped Italian parsley**
1982		. 160. ISBN 0-89480-204-6. Posted by Cathy Harned., . 160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried
2/19		.

INSTRUCTIONS

I used 1/2 tsp. plus a pinch of salt, and several grinds of fresh
pepper.  **I used lots and included stems as well.  Note: One of the
best lentil salads I've ever tasted. I serve it as a  main dish and so
it ends up making somewhere between 2 and 4  servings, depending upon
how hungry people are.  The authors write:  "A good lentil salad makes
an excellent first  course, and this is one of the best we have ever
tasted."  Rinse lentils and sort through them carefully, discarding any
pebbles  that you find.  Transfer lentils to a large pot and add the
carrots, onion stuck with  cloves, chicken stock, bay leaf and thyme.
Set over moderate heat;  bring to a boil. Reduce to a simmer, skim any
foam that may appear  (wasn't any when I made), cover and cook for
about 25 minutes (lentil  cooking time varies widely), or until lentils
are tender but still  hold their shape. Do not overcook.  (I cooked
about 28 to 31 minutes.)  While lentils are cooking, combine vinegar,
garlic and walnut oil in a  blender or in the bowl of a food processor
fitted with a steel blade;  process until smooth and creamy.  When
lentils are done, drain them, discard the carrots, onion, cloves  and
bay leaf, and pour lentils into a mixing bowl. (I saved the  carrots to
eat, and they were good.) Rewhisk dressing and pour it  over the
still-hot lentils.  Toss gently, season generously with salt  and
pepper and let salad cool to room temperature. Toss again, cover  and
refrigerate overnight.  Just before serving, add scallions and walnuts.
Add an additional  tablespoon or two of vinegar or walnut oil if you
like; toss gently.  Sprinkle heavily with chopped parsley and serve.
Note: I skipped extra vinegar and oil.  I also added nuts, onion and
parsley when preparing rest of salad.  Yield: 6 to 8 portions as a
first course.  From The Silver Palate Cookbook by Julee Rosso and
Sheila Lukins with  Michael McLaughlin.  New York: Workman Publishing
Company, Inc.,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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