1½ cups dried lentil, rinsed, sorted and drained
¼ cup chopped walnuts
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon olive or walnut oil
½ teaspoon dried thyme
¼ teaspoon black pepper
4 lettuce leaves
- Combine 2 quarts water and lentils in large saucepan. Bring to a boil over high heat. Cover; reduce heat and simmer 30 minutes or until lentils are tender. Stir occasionally. Drain lentils, discarding the liquid.
- Preheat oven to 375 degrees. Spread walnuts in even layer on baking sheet. Bake 5 minutes or until lightly browned. Cool completely on baking sheet.
- In large bowl, combine lentils onions, parsley, vinegar, oil, thyme and pepper. Cover and refrigerate 1 hour or until cool.
- Serve lentils on lettuce leaves. Top each serving with toasted walnuts. Makes 4 servings.