Warm lentil salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Green Le Puy lentils |
| 2 | Celery stalks thinly sliced | |
| ½ | Red bell pepper; chopped | |
| 2 | Scallions; sliced | |
| 2 | Garlic cloves; minced | |
| 2 | tablespoons | Chopped fresh parsley |
| ¼ | cup | Balsamic vinegar |
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Dijon mustard (optional) |
| ½ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| ¼ | cup | Chopped toasted walnuts |
Directions
Boil lentils until just cooked, but not mushy. Drain lentils and place in a large mixing bowl to cool slightly.
In a bowl, combine all remaining ingredients, stirring to mix well.
Pour mixture over warm lentils and stir gently to combine thoroughly.
Serve warm with crusty bread. Can also be served chilled! (But then