French Lentil Salad

 1.5 cups dried lentils, sorted and rinsed

4 green onions, finely chopped

3 Tbsp balsamic vinegar

2 Tbsp chopped fresh parsley

1 Tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp black pepper

lettuce leaves (optional)

1/4 cup chopped walnuts, toasted

1. Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat.  Reduce heat to low; cover and simmer 30 minutes or until lentils are tender, stirring occasionally.  Drain lentils.
2. Combine cooked lentils, green onions, vinegar, parsley, oil, salt, thyme, and pepper in large bowl; mix well.  Cover and refrigerate 1 hour or until cool.
3. Serve on lettuce leaves, if desired.  Top with toasted walnuts before serving.