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Cook This Book

Marinated Lentils with Spiced Walnuts and Lotsa Basil

garlic cloves

packed basil

block feta cheese

kosher salt

black pepper

black beluga lentils or French green lentils

raw walnuts, almonds, or pecans

extra virgin olive oil, plus more for drizzling

cumin seeds

ground coriander

golden raisins

red or white wine vinegar

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

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.

Let cool in strainer when you prepare the walnut dressing.

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.

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.

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

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

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

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.