Name: Creamy Lentils and Pasta with Buttermilk and Walnut Oil
Yield: 1
Ingredients: 3 1/2 c. water -; 1 c. lentils -; 1 small onion -; 1 celery rib -; 1 small carrot -; 1 bay leaf -; Pinch dried thyme -; Salt and freshly ground pepper -; 1/2 c. ditalini pasta cooked according to package directions -; 1/2 c. buttermilk -; 1 1/2 tbsp. balsamic vinegar -; 4 tbsp. walnut oil -; 2 clove garlic -; 1/2 c. toasted walnuts -; 1 scallion chopped together with 1/2 cup parsley leaves -

Creamy Lentils and Pasta with Buttermilk and Walnut Oil

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Ingredients for - Creamy Lentils and Pasta with Buttermilk and Walnut Oil

1. 3 1/2 c. water -

2. 1 c. lentils -

3. 1 small onion -

4. 1 celery rib -

5. 1 small carrot -

6. 1 bay leaf -

7. Pinch dried thyme -

8. Salt and freshly ground pepper -

9. 1/2 c. ditalini pasta cooked according to package directions -

10. 1/2 c. buttermilk -

11. 1 1/2 tbsp. balsamic vinegar -

12. 4 tbsp. walnut oil -

13. 2 clove garlic -

14. 1/2 c. toasted walnuts -

15. 1 scallion chopped together with 1/2 cup parsley leaves -

How to cook deliciously - Creamy Lentils and Pasta with Buttermilk and Walnut Oil

1. Stage

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. If the lentils look dry, add some hot water. When the lentils are tender, drain the mixture into a colander.

2. Stage

Mix together the buttermilk, balsamic vinegar, and walnut oil.

3. Stage

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.

4. Stage

Garnish with remaining parsley, scallions, and toasted walnuts. Add a drizzle of walnut oil to finish.