fresh lentil salad

Lentil Salad

Serves: 4-6

-1 lb(s) green lentils
-2 scallions, chopped
-1 cup halved seedless red or green grapes
-1 cucumber, peeled, seeded and diced
-1 red bell pepper, seeded and diced
-½ cup coarsely chopped, skinned and toasted hazelnuts or walnuts
-2 tsp lemon zest
-⅓ cup fresh lemon juice
-⅓ cup olive oil
-½ tsp kosher salt
-¼ tsp 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, about 18 to 20 minutes. 

3. Drain and let cool for 5 minutes.
4. Place lentils and remaining salad ingredients in a large salad bowl.
1. Place the lemon juice in a small bowl.
2. Slowly add the oil, whisking constantly, until combined.
3. Season with salt and pepper, to taste.
4. Pour the vinaigrette over the salad and toss well.