Warm Lentil Salad

Lentils cook quickly, making them a good protein source on these warm summer evenings. The other night I tossed them while still warm into a garlicky vinaigrette with fresh herbs. Some toasted walnuts added texture, as did a roasted red pepper that I pulled from the freezer - the last of my stash, but fortunately pepper season is here again. A fresh red pepper would also be nice in the salad, adding crunch and color.

Serve the lentils with a green salad for a light supper that will tempt the jaded summer palate. Leftovers are good served cold.

Warm Lentil Salad
1 cup brown lentils
1 shallot, chopped fine
1 clove garlic, chopped fine
2 tbsp white wine vinegar
1 tbsp dijon
1 tsp oregano, chopped
1 tsp tarragon, chopped
1 tbsp chives, chopped
1 tbsp parsley, chopped
4 tbsp olive oil
1/2 cup walnuts, toasted
1 red pepper, roasted, peeled, seeded and chopped
1/4 cup red onion, thinly sliced

Cook lentils in lots of lightly salted water until tender but not mushy, about 45 minutes.

Stir together shallot, garlic, white wine vinegar, dijon and herbs. Whisk in olive oil.

Drain the lentils and put in a bowl with the walnuts, red pepper and onion. Pour the vinaigrette over top and stir gently to combine.

Serve warm.

Serves 4