Mary Ann'S Vegetarian Delight

• 2 1/2 c. dried lentils
• 3 carrots, peeled and quartered
• 1 medium yellow onion, peeled and stuck with 3 cloves
• 1 1/2 qt. vegetable broth
• 1 bay leaf
• 2 tsp. dried thyme
• 1/3 c. white wine vinegar
• 3 garlic cloves, peeled
• 1/2 c. canola oil
• salt and freshly ground pepper to taste
• 1 c. thinly sliced scallions
• 1 c. shelled walnut halves, lightly toasted
• chopped Italian parsley

1. Rinse lentils and discard pebbles.
2. Transfer to a large pot and add carrots, onion stuck with cloves, broth or stock, bay leaf and thyme.
3. Bring to a boil.
4. Simmer; skim any foam that may appear. Cover and cook for about 25 minutes or until lentils are tender, but still hold their shape; do not overcook.

lentils, carrots, yellow onion, vegetable broth, bay leaf, thyme, white wine vinegar, garlic, canola oil, salt, scallions, shelled walnut halves, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954758 (may not work)