Lentil-Walnut Mix Base
Prep time:
4 hrs
Cook time:
15 mins
Yield: 3 pounds (about 9 cups)
Description
You can toast the walnuts one of two ways. You can toast them in the oven (a toaster oven is ideal for small quantities of nuts) at 325 degrees until fragrant and slightly darker in color, about 10 minutes. If you watch them carefully, you can also toast them stovetop in a large skillet over low heat, stirring frequently, until fragrant and slightly darker in color, 10 to 15 minutes. Don’t be tempted to increase the heat—you’ll be sorry!You can chop the walnuts in the food processor-just pulse in short bursts until they are finely chopped, but not ground.
Ingredients
- 1 pound regular brown lentils
- Salt
- 3 cups walnuts, toasted and finely chopped
Instructions
- Soak lentils in 6 cups of cold water and 1 tablespoon of salt for 4 hours and up to 24 hours.
- Drain lentils and turn them into a large (12-inch) skillet with 1 cup of water. Cover and bring to full boil over high heat; reduce heat to medium-high and continue to cook, covered, until water has mostly evaporated and lentils are just cooked through, 3 to 4 minutes. Remove from heat and let stand, covered, a minute or so longer.
- Mix lentils and walnuts and proceed with any Lentil-Walnut Mix Jumpstart recipes. Can be refrigerated up to a week or frozen for a couple of months.