Lentil Walnut Salad

1. Preparation

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

Chop 1 medium-sized red bell pepper into small dice.

Chop 1 small red onion finely.

Chop 1 medium cucumber into small cubes.

Finely chop 1/4 cup of fresh parsley.

Break 1/2 cup of walnuts into smaller pieces, ensuring there are no large chunks.

2. Cooking

Bring a pot of water to a boil and add the rinsed lentils.

Reduce the heat to a simmer and cook the lentils for about 20 minutes, or until tender but not mushy.

Once cooked, drain the lentils and rinse them under cold water to stop the cooking process. Set aside to cool.

3. Mixing

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

In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, salt, and pepper to taste.

Pour the dressing over the lentil mixture and toss gently to combine until everything is evenly coated.

4. Serving

Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or vinegar as desired.

Serve immediately, or refrigerate for 30 minutes to allow flavors to meld before serving.