- To cook the lentils, start with rinsing them in a fine mesh strainer. Transfer the lentils to a saucepot and add water, enough to cover the lentils by about 1 inch. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20-30 minutes, or until the lentils are soft but not mushy.
- Once the lentils are cooked, drain and allow to cool for a few minutes. Toss the lentils with the dressing in a large bowl. Once the mixture has cooled even more, gently fold in the remaining ingredients, adding in the herbs and walnuts last. Toss well and enjoy!
NOTE: This recipe keeps well in the fridge for up to 5 days.
