Preheat oven to 375 degrees.
Makes 4 servings.
- Rinse thoroughly 1½ cups of dry lentils- pick out any tiny stones of grit and discard. Place lentils and 2 quarts of water large saucepan; bring to a boil. Cover and reduce the heat. Simmer the lentils for 30 minutes or until tender. Drain lentils.
- Evenly spread ¼ cup chopped walnuts on baking sheet. Bake for a few minutes or until slightly brown. Remove from oven and cool.
- In a large serving bowl mix together cooked lentils, 5 thinly sliced green onions, 2 tablespoons chopped fresh parsley, 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, ½ teaspoon dried thyme and ¼ teaspoon freshly ground black pepper. Toss to combine. Refrigerate for at least 1 hour before serving. Spoon onto a bed of mixed greens. Top each serving with walnuts.