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Colorful Lentil Salad with Walnuts & Herbs

Faith Durand
  • minutes
  • Serves 6 to 8

INGREDIENTS

3

Bell peppers

1 cup

Flat parsley, leaves

3 cloves

Garlic

1

Lemon

1 cup

Mint, leaves

1/2 cup

Sun-dried tomatoes, dry packed

1 lb

Umbrian or green french lentils, dry

1

Yellow onion, large

4 cups

Chicken broth

2 tbsp

Pomegranate molasses

1

Black pepper, Freshly ground

2 tsp

Flaky or kosher salt

1/2 cup

Olive oil

1 cup

Walnuts, toasted and chopped

1 1/2 oz

Parmesan cheese