Italian Lentil Salad

• 1 pound green lentils
• 2 scallions, white part only, chopped
• 1 cup halved seedless green grapes
• 1 cup halved seedless red grapes
• 1 cucumber, peeled, seeded, and diced
• 1 red bell pepper, cored, seeded, and diced
• 1/2 cup coarsely chopped skinned and toasted hazelnuts
• 2 teaspoons grated lemon zest (from 1 to 2 lemons)
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat.
2. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes.
3. Drain and let cool for 5 minutes.
4. Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
5. Pour the lemon juice into a small bowl.
6. Slowly add the oil, whisking constantly, until combined.
7. Season the dressing with salt and pepper.
8. Pour the dressing over the salad and toss well.

green lentils, scallions, green grapes, red grapes, cucumber, red bell pepper, hazelnuts, lemon zest, lemon juice, olive oil, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/italian-lentil-salad-386892 (may not work)