Red Lentils with Apples
Peel and halve the apples. Remove stems, seeds and cores. Cut the flesh into small pieces. Bring the vegetable stock to a boil with the tarragon in a small saucepan. Add lentils and reduce to a simmer over low heat.
After 5 minutes, add apple slices, stir to combine and simmer, stirring occasionally, until all liquid has absorbed, about 5 minutes more. Season with salt and pepper and fold in the walnuts. Serve drizzled with walnut oil.