Marinated Lentils with Spiced Walnuts and Lotsa Basil

•Cook This Book by Molly Baz
4 servings

Ingredients

  • 3 garlic cloves
  • 1/5 c packed basil
  • 4 oz block feta cheese
  • kosher salt
  • black pepper
  • 1 1/2 c black beluga lentils or French green lentils
  • 1 c raw walnuts, almonds, or pecans
  • 1/2 c extra virgin olive oil, plus more for drizzling
  • 1 tbsp cumin seeds
  • 1 1/2 tsp ground coriander
  • 1/3 c golden raisins
  • 1/2 c red or white wine vinegar

Instructions

1

Bring a medium saucepan filled with 2qt water and 2T salt to a boil.

2

Add 1.5c lentils, stir, and return water to a simmer. Simmer until they are cooked through and no longer toothsome but not mushy, 15-35min. Taste periodically and drain when done.

3

Let cool in strainer when you prepare the walnut dressing.

4

Coarsely chop 1c walnuts.

5

In the saucepan, combine 1/2c olive oil and chopped walnuts. Cook over medium-low heat, swirling the pan often so that they cook evenly, until golden brown, 4-6min. Remove from heat.

6

Add 1T cumin seeds and 1.5t ground coriander and stir to combine. Using a microplane, grate 3 garlic cloves into the still hot oil and stir to combine.

7

Stir in 1/3c golden raisins, 1/3c vinegar, and 1t salt.

8

Add drained lentils back into saucepan with the walnut mixture and gently stir to combine.

9

Thinly slice 1 block feta into 1/4in planks.

10

Tear 1.5c basil leaves in half and toss through lentils. Taste and adjust the seasoning. Top with feta planks, pepper, and more olive oil.