Crunchy Lentil Walnut Salad

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This is a copycat of the fabulous lentil walnut salad from the kebab shop in california. you want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. unlimited modifications could be made with additions, subtractions and/or tweaks... Pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? enjoy!!

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Steps

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Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf.

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Bring to a boil , decrease the heat to a simmer , and cook for about 20 - 25 minutes , until the lentils are tender but still have a good crunch / bite to them.

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Be careful to not overcook them.

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While the lentils are cooking , make the dressing.

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Mix the vinegar , mustard , oil , garlic , salt and pepper to taste.

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Adjust the dressing as you like to your taste preferences.

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Drain the lentils well and mix them into the dressing while still warm , stirring to cook the lentils.

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Remove the bay leaf and let cool to room temperature , stirring occasionally.

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Add in the walnuts and green onion.

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Taste , and add additional salt , if desired.

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I serve the salad at room temperature or warm.

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The salad can be made up to 2 days ahead and refrigerated.

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Let it come to room temperature before serving.

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It may need to be re-seasoned once refrigerated.

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Ingredients

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lentils, bay leaf, salt, walnuts, green onions, rice wine vinegar, dijon mustard, garlic clove, salt and pepper