Lunch Recipe: Colorful Lentil Salad with Walnuts & Herbs

2011-08-25-lentilsalad

Course Side Dishes

Ingredients in this Recipe

(make sure it is pure pomegranate molasses with no added sugar)
1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
1 cup flat parsley leaves, roughly chopped
1 cup mint leaves, roughly chopped
1 cup walnuts, toasted and chopped
1 large yellow onion
1 lemon, juiced and zested
1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
1/2 cup dry packed sun dried tomatoes
1/2 cup olive oil, divided
2 teaspoons flaky or kosher salt, or more to taste
3 bell peppers (ideally a mix of orange, yellow, and red)
3 cloves garlic
4 cups chicken broth (
Freshly ground black pepper

Recipe Preparation

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