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Altoids asked me to post this vegan recipe that I got from America's Test Kitchen.<br><br>
Two notes:<br>
1. The recipe calls for French Lentils du Puy which I can only find at Whole Foods Market. If you want this salad to look beautiful, DO use them because they don't get mushy and brown like normal lentils.<br>
If I'm making the salad for myself, I save a few dollars and use plain old lentils from the regular supermarket.<br><br>
2. The recipe calls for a lot of olive oil! I don't like it so greasy, so I use between 4 and 5 tablespoons of oil.<br>
1 cup lentils du Puy, rinsed and picked over<br>
1/2 medium onion, halved<br>
2 bay leaves<br>
1 large sprig fresh thyme (in a pinch, some thyme powder will work)<br>
1/2 tsp salt for boiling water<br>
1/4 tsp salt for dressing<br>
2 tbl sherry vinegar<br>
2 tsp Dijon mustard<br>
1/8 tsp ground black pepper<br>
6 tbl extra-virgin olive oil<br>
1/2 cup coarsely chopped walnuts toasted in skillet for 3 minutes<br>
2 scallions, white and green parts, sliced thin<br>
1/2 cup jarred roasted red peppers, diced<br><br>
1. Bring lentils, onions, bay leaves, thyme, 1/2 tsp salt to boil in 4 cups water in a medium saucepan over medium-high heat. Reduce the heat and simmer for 25 to 30 minutes uncovered.<br><br>
2. Whisk vinegar, mustard , 1/4 tsp salt, the pepper and oil together in a small bowl.<br><br>
3. Drain lentils. Discard the onion, bay leaves and thyme. Transfer lentils to medium bowl. Toss the warm lentils with the dressing and let cool for another 15 minutes. Stir in walnuts, red pepper and scallions.<br><br>
This is a big success at buffets. People ooh and ahh over how pretty it looks.
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