Instructions: Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 20 minutes. Drain any excess water. Transfer lentils to large serving bowl.

Add carrots, bell pepper, olives, parsley and garlic, and stir well.

Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.

This recipe yields 6 servings.

Comments: Serve the lentils on a bed of mixed baby greens drizzled with an olive oil vinaigrette.

Chop up ripe tomatoes and add them to this tasty salad. Leftover lentil salad makes a great lunch the next day.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.