I have spent a modest amount of time this evening preparing a salad for my parish's Epiphany festivities tomorrow night. Because it is such a good salad, so easy to put together, and so different from the average potluck fare, I offer the recipe:

Lentil & Walnut Salad     From: Noteworthy, a Collection of Recipes from the Ravinia Festival (Highland Park: Noteworthy Publications, 1986)
Printer version of this recipe

2.5 cups dried lentils, rinsed
1.5 quarts chicken broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 cup vegetable oil
salt to taste
pepper to taste
1 cup thinly sliced scallions
1 cup coarsly chopped walnuts
finely chopped parsley

In a large kettle combine lentils, chicken broth, bay leaf and thyme.
Simmer 25 minutes or until lentils are tender but hold their shape. Do not overcook. Drain.

In food processor or blender combine vinegar, garlic, oil, salt and pepper. Mix well.

In large bowl toss warm lentils with dressing. Refrigerate overnight.

Add scallions and walnuts. Mix well. Sprinkle top with parsley.