Lentil Salad with Roasted Red Pepper Dressing

Combine all the dressing ingredients in a food processor and blend until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.

Rinse and sort your lentils, picking out any irregular lentils and discarding them. Then add the lentils to a saucepan with two cups of water.

Bring to a simmer over medium-high heat, then reduce the heat and cook, uncovered, over a low simmer (there should be only a few small bubbles in the water), for about 20 minutes. You may need to add more water while your lentils cook. Add only enough water to keep the lentils barely covered.

When cooked (no longer hard), drain the lentils then return them to the saucepan (not on the heat). Season them with the salt, ground black pepper, and fresh thyme.

Allow the lentils to cool to room temperature, then add the celery and onion and mix well. Add about 1/4 cup of the roasted red pepper dressing to the lentils. Reserve the extra dressing for individual servings. Add the walnuts to the lentils and mix well.

Place salad greens in individual bowls, and top with the lentil salad.

Sprinkle with the feta cheese just before serving. Serve with the container of dressing alongside, so folks can add as much as they like.