3/4 cup uncooked brown lentils (or 1 can lentils, drained and rinsed)
1 1/2 tablespoon olive oil
1/4 cup chopped white onion
1 teaspoon dried oregano
½ teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt (optional if using canned lentils)
3 tablespoons salsa (or vegetable broth, or water)
Note: I love this as written but I think a bit of sautéed zucchini or mushrooms would be great additions.
1 If using dried lentils, rinse lentils then add to a medium sauce pot and cover with water by 2 inches. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes until tender. Drain and set aside.
2 Heat a large skillet over medium heat and add the walnuts. Toast for ~2 minutes, stirring often until walnuts are lightly browned and fragrant, taking care not to burn. Place the walnuts in a small bowl and set aside.
3 Add the oil to the same skillet along with the onion and spices. Cook for 5-6 minutes until onions are reduced and translucent but not browned. Add the cooked (or canned) lentils and walnut mixture along with the salsa or broth and cook another 2-3 minutes, gently mashing some of the lentils with the back of your spoon/spatula.
4 Season to taste, adding more salt/spice as needed.