French Warm Lentil and Walnut Salad

• 86
  2 cups raw heirloom walnuts, coarsely chopped

  Walnuts - Raw - Heirloom - Organic86$28.59Buy from Z Natural Foods
• 93
  1 tsp dried whole thyme

  Organic Thyme Whole93$28.47Buy from Spicely Organics
• 90
  2 tbsp red wine vinegar

  Biona Organic Red Wine Vinegar 500ml90$14.00Buy from Gudz
• 80
  1 tbsp dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g80$6.00Buy from Australian Organic Products
• 93
  1 tsp minced garlic

  Garlic, Minced, Organic93$1.18Buy from South Coast Organics and Bulk Foods
• 94
  3 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil94$132.00Buy from Oliva Dorado
• 93
  1 cup dried French green lentils, rinsed

  French Green Lentils, Organic93$14.25Buy from The Mediterranean Dish
• 2 tbsp waterPantry staple
• 1/2 tsp saltPantry staple
• 1/4 tsp black pepper, freshly groundPantry staple

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1. 1

   Place the rinsed dried French green lentils in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until tender but not mushy. Drain well and transfer to a heatproof serving bowl.

2. 2

   Place the raw heirloom walnuts in a dry skillet over medium heat and toast for 5 to 6 minutes, stirring frequently, until golden brown and fragrant. Transfer immediately to the bowl with the lentils.

3. 3

   In a small saucepan set over medium-low heat, warm the extra-virgin olive oil, minced garlic, and dried whole thyme for 2 minutes until gently sizzling and aromatic.

4. 4

   Remove the saucepan from heat and whisk in the red wine vinegar, dijon mustard, water, salt, and black pepper until smooth and emulsified.

5. 5

   Return the saucepan to low heat and warm the vinaigrette gently for 2 minutes while whisking, taking care not to boil.

6. 6

   Pour the warm vinaigrette directly over the toasted walnuts and lentils and toss thoroughly to coat. Let the salad rest in the warm dressing for 3 minutes to absorb the flavors, then serve warm.