Mediterranean Lentil Salad

• 3/4 cup lentils, green dried, you want to end up with 2 cups cooked
• 2 cups water
• 3 ounces sweet red bell peppers roasted, chopped, or you can roast yourself
• 2 tablespoons onions finely minced
• 2 cloves garlic medium, pressed
• 8 tablespoons basil fresh chopped, about 1/2 cup
• 13 cup walnuts coarsely chopped
• 3 tablespoons balsamic vinegar
• 1 tablespoon lemon juice fresh
• 2 tablespoons olive oil, extra-virgin
• 8 ounces dandelion leaves young, or or arugula, chopped, optional
• 1/2 teaspoon salt to taste
• 1/4 teaspoon black pepper cracked to taste

1. Wash lentils, remove any foreign matter, and drain.
2. Combine lentils, 2 cups lightly salted water in medium saucepan.
3. Bring to a boil.
4. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.
5. Cook gently so lentils don't get mushy.
6. When done, drain any excess water, and lightly rinse under cold water.
7. Continue to drain excess water.
8. Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
9. Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 tablespoons olive oil.
10. Season with salt and pepper to taste.
11. Marinate for at least 1 hour before serving.
12. Toss dandelion or arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.
13. Serve on plate with lentils.

lentils, water, sweet red bell peppers, onions, garlic, basil, walnuts, balsamic vinegar, lemon juice fresh, olive oil, dandelion, salt, black pepper

Taken from recipeland.com/recipe/v/mediterranean-lentil-salad-49439 (may not work)