Lunch Recipe: Colorful Lentil Salad with Walnuts & Herbs

June 22, 2016

Check out this recipe for a lentil and salad with walnuts and herbs from The Kitchn, a great online resource for healthy and budget friendly recipes. The staff at Second Harvest's Kitchen are working to promote lentils and other pulse crops during this time of 2016's International Year of the Pulses. Many people do not realize how versatile lentils can  be, especially when enhanced with flavors from other foods, herbs, and spices. Try out this recipe, tailoring it to ingredients you would like to add or omit.

1 pound (2 to 2 1/4 cups) lentils
4 cups chicken broth (optional) 
1 large yellow onion
3 bell peppers (ideally a mix of orange, yellow, and red - but any combination will do)
3 cloves garlic
1/2 cup olive oil, divided
1 cup walnuts, toasted and chopped
1 cup flat parsley leaves, roughly chopped
1 cup mint leaves, roughly chopped
1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad) - Any cheese will do
1 lemon, juiced and zested
2 teaspoons salt, or more to taste
Ground black pepper