French Lentil Salad
2 cups dried French green lentils
2 large carrots, shredded
1 medium red bell pepper, diced
¾ cup pitted kalamata olives, chopped
⅓ cup chopped parsley
4 cloves garlic, minced
4 Tbs. balsamic vinegar
⅓ cup toasted walnuts, coarsely chopped
- Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 20 minutes. Drain any excess water. Transfer lentils to large serving bowl.
- Add carrots, bell pepper, olives, parsley and garlic, and stir well.
- Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.