Ingredients
3½cupswater
1cuplentils
1smallonion
1celery rib
1smallcarrot
1bay leaf
pinchthyme,dried
salt and freshly ground pepper
½cupditalini pasta,cooked according to package directions
½cupbuttermilk
1½tbspbalsamic vinegar
4tbspwalnut oil
2clovegarlic
½cupwalnuts,toasted
½cupscallion,together with parsley leaves, chopped
Preparation
Place water, lentils, diced vegetables, and spices in a medium saucepan and bring to a boil. Lower heat and simmer on low, covered, for 45 minutes.
When the lentils are tender, drain the mixture into a colander.
Mix together the buttermilk, balsamic vinegar, and walnut oil.
Gently combine the lentils with the pasta, walnuts, parsley and scallions, and buttermilk mixture.
Taste for seasoning, adding more salt and pepper or a dash more vinegar, if desired.
Garnish with remaining parsley, scallions, and toasted walnuts.
Add a drizzle of walnut oil to finish.
