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“From the Moosewood Cookbook after years of use, slightly modified to serve as a pareve salad for a kosher meal.”
1hr 15mins

Ingredients Nutrition


  1. Rinse the lentils and sort through them carefully.
  2. Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, water, chicken soup powder, bay leaf, and thyme. Set over moderate heat and bring to a boil. Reduce to a simmer, skim any foam that may appear, cover, and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook.
  3. While lentils are cooking, combine vinegar, garlic and walnut oil in a blender and process until smooth and creamy.
  4. When lentils are done, drain them, discard the carrots, onion, cloves and bay leaf, and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover, and refrigerate overnight.
  5. Just before serving, add scallions and walnuts. Add an additional Tbs or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with parsley, chopped and serve.

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