3 c cooked lentils, approximately 1/2 lb dried lentils, prepared
3 red bell peppers, seeded and diced
1 c walnuts
1 c dry packed sun-dried tomatoes, not packed in oil, chopped
1 c fresh mint leaves, chopped
1 c fresh Italian parsley, chopped
1/2 c boiling water
1/4 c olive oil
1 lemon, zested and juiced
2 T good quality balsamic vinegar
3 cloves garlic, minced
2 t kosher salt
2 oz Parmesan, micro-planed
Freshly ground black pepper, to taste
Place dried tomatoes in heat safe dish, cover with boiling water and set aside to steep approximately 5 minutes.
Place walnuts in cold heavy skillet, preferably cast iron. Heat over medium high heat just until walnuts become fragrant and slightly browned, 1-2 minutes maximum. Remove from pan, cool slightly and chop coarsely.
In large mixing bowl, add lentils, walnuts, tomatoes, parsley, mint, and lemon zest. Mix well.
In separate bowl or measuring cup, whisk together leftover liquid from steeped tomatoes, olive oil, lemon juice, vinegar, garlic, and salt. Pour over lentil salad and toss well to combine. Season with pepper and additional salt if desired. Add Parmesan just prior to serving. May be served at room temperature or refrigerated for up to 3 days.