Lentil and Walnut Salad

1. Preparation

Rinse 1 cup of lentils under cold water to remove any debris.

Chop 1 medium red onion finely.

Dice 1 red bell pepper into small pieces.

Chop 1 cucumber into small cubes.

Roughly chop 1 cup of walnuts.

Finely chop a handful of fresh parsley.

Juice 1 lemon and set the juice aside.

Prepare the dressing by combining 3 tablespoons of olive oil, salt, and black pepper to taste.

2. Cooking

In a medium pot, add the rinsed lentils and 3 cups of water.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the lentils simmer for about 20 minutes or until tender but not mushy. Drain any excess water afterward.

While the lentils are cooking, toast the chopped walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden brown and fragrant.

Once the lentils are cooked and drained, let them cool for a few minutes.

In a large mixing bowl, combine the cooked lentils, chopped red onion, diced red bell pepper, cucumber, walnuts, and parsley.

Drizzle the prepared dressing with lemon juice over the salad and toss gently to combine all the ingredients evenly.

Adjust seasoning with more salt and black pepper, if desired.

3. Serving

Serve the salad immediately at room temperature or chill it in the refrigerator for about 30 minutes for enhanced flavors.

Garnish with additional parsley or lemon wedges, if desired.