2 1/2 c. dried lentils
3 peeled, quartered carrots
1 med. yellow onion
3 cloves
1/2 qt. chicken stock or broth
1 bay leaf
2 tsp. dried thyme
1/3 c. white wine vinegar
3 cloves peeled garlic
1/2 c. walnut oil
Salt and pepper to taste
1 c. thinly sliced green scallions, with tops
1 c. shelled walnut halves

Rinse and sort lentils.

Transfer lentils to large pot, adding carrots, onions stuck with cloves, chicken stock. bay leaf, and thyme. Set oven at moderate heat and bring to a boil. Educe to simmer. Skim any foam that may appear. Cover and cook for about 25 minutes or until lentils are tender, but hold their shape. Do not overcook.

While lentils are cooking, combine vinegar, garlic and walnut oil in blender or food processor. Process until smooth and creamy.

When lentils are done, drain and discard the carrots, onion with cloves and bay leaf; pour lentils into mixing bowl. Re-whisk dressing and pour over still hot lentils. Toss gently. Season with salt and pepper and let salad cool to room temperature. Toss again and refrigerate.

Before serving, add scallions and walnuts. If you like, add an additional tablespoon of vinegar or walnut oil.