This French lentil salad is updated with the fresh taste of citrus.
2 cups of French lentils
2 whole allspice
1 bay leaf
1 medium red pepper, diced
1 medium green pepper, diced
6 scallions, cut on the diagonal
4 thin carrots, peeled and thinly sliced
2 stems of celery, diced
1.5 cups of toasted walnuts, coarsely chopped
1/4 cup of fresh lemon juice
3/4 of a cup of evo
fresh parsley and lemon thyme, chopped
Salt and Pepper
Cook the lentils, allspice and bay leaf in 4 – 5 cups of water until soft and still holding their shape. Cool.
Place the lentils in a large bowl. Remove the allspice and bay leaf. Add the peppers, scallions carrots and celery. Add half of the walnuts.
Mix the vinaigrette and add to the salad. Toss. Serve with the rest of the walnuts on the top as a garnish.