Lunch Recipe: Colorful Lentil Salad with Walnuts Herbs

Ingredients

• 1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
• 4 cups chicken broth ( optional )
• 1/2 cup dry-packed sun-dried tomatoes
• 1 large yellow onion
• 3 bell peppers (ideally a mix of orange, yellow, and red)
• 3 cloves garlic
• 1/2 cup olive oil, divided
• 1 cup walnuts, toasted and chopped
• 1 cup flat parsley leaves, roughly chopped
• 1 cup mint leaves, roughly chopped
• 1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
• 1 lemon, juiced and zested
• 2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
• 2 teaspoons flaky or kosher salt, or more to taste
• Freshly ground black pepper

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