Red Lentil Salad

Source: Angie's Recipes
adapted by

200 g red lentils (I used 2 cups)
4 cups water
1/3 red bell pepper, diced
3 cherry tomatoes, diced (I used more, quartered!)
1 small chunk zucchini, finely diced

3 tablespoons walnut oil
2 tablespoons raspberry vinegar
2 cloves garlic, finely minced
1/2 tablespoons dried parsley
Salt and pepper to taste

Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a boil and cook the lentils until soft but firm, about 8 minutes.

Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper, zucchini and cherry tomatoes.

Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.