Ingredients
- 2 teaspoon EVOO
- 1 large Shallot, sliced thin
- 1 Garlic cloves, minced
- 1/4 cup Walnuts, toasted
- 3/4 cup Lentils ; rinse and drain
- 2 T teaspoon Balsamic Vinegar
- 1/4 teaspoon Kosher Salt
- 2 teaspoon Fresh parsley chopped
- 1 teaspoon Thyme, chopped
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