Warm Lentils with Parsley & Crumbled Nuts
Full ingredient list
- 1 cup of lentils
- Salt to taste
- 1 & 1/2 cups finely chopped parsley
- 1 tomato, seeds removed and diced
- 1 green bell pepper, seeds removed and chopped
- 1 onion, chopped
- 2 scallions, cut into thin rounds
- 1 garlic clove, peeled and minced
- 1/4 cup olive oil
- 2 to 4 tablespoons red wine vinegar
- 1/3 cup chopped hazelnuts, cashews, or walnuts
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Preparation
1
Rinse and drain the lentils. Place them in a large pot covered with about 2 inches of water and bring to a boil. Season with salt.
2
Simmer over gentle heat, uncovered, for 20 to 25 minutes, until the lentils are tender but not too soft.
3
As they simmer, skim the foam from the surface. Drain.
4
In a large serving bowl, combine the lentils with the chopped parsley, diced tomato, pepper, onion, scallion, and garlic.
5
In a separate small bowl, whisk together the olive oil, vinegar, and a pinch of sea salt.
6
Pour the dressing over the lentils, toss everything together gently, top with the ground nuts, and serve.