- 1 large onion, diced
- 3 bay leaves
- Extra virgin olive oil
- 2 carrots, cut into small cubes
- 1-1/2 cups dried lentils
- 1/2 tsp thyme
- 1/4 cup sherry vinegar
- 2 garlic cloves, minced
- 3 TBSP walnut oil
- Salt and pepper
In a large pot, sauté the diced onion in olive oil until golden. Add the carrots and cook for a few minutes more.
Add the lentils, thyme, bay leaves, and enough water to cover the mixture. Bring it to a boil and then reduce heat and simmer 15 to 20 minutes or until the lentils are just tender.
Remove from heat and strain in colander. Transfer the hot lentil mixture to a bowl and toss with the vinegar. Stir in the garlic and walnut oil along with salt and pepper.
Serve at room temperature or warmed.
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Excellent culinary salts are available from here.
High quality salts, herbs & spices can be found here.