Lentil, Walnut And Raisin Salad With Red Peppers

• 1-1/2 cup Green Lentils
• 2 whole Bay Leaves
• 1 whole Carrot, Shredded
• 1 whole Red Bell Pepper, Seeded And Diced
• 1/4 cups Green Onions, Thinly Sliced
• 1/2 cups Raisins
• 1 cup Walnuts, Chopped And Toasted
• 3 Tablespoons Red Wine Vinegar
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Pure Maple Syrup
• 1/4 cups Extra Virgin Olive Oil
• 3/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Cook the lentils in a large pot of salted, simmering water or broth with the bay leaves for about 45 minutes, until tender. Drain and cool completely. Discard bay leaves.
2. Combine in a large bowl the lentils, carrot, bell pepper, green onions, raisins and walnuts.
3. Whisk together in a small bowl the red wine vinegar, lemon juice, maple syrup, olive oil, salt and pepper. Pour over the salad ingredients and gently combine.
4. Beautiful and healthy! Serves about 6.

green lentils, bay leaves, carrot, red bell pepper, ubc, raisins, walnuts, red wine vinegar, lemon juice, maple syrup, ubc, kosher salt, ubc

Taken from tastykitchen.com/recipes/salads/lentil-walnut-and-raisin-salad-with-red-peppers/ (may not work)