Colourful Lentil Salad with Walnuts and Herbs

Serves 4
1 ½ Cup Dry Lentils – Rinsed
2 Cups Vegetable Broth
¼ Cup Sun Dried Tomatoes – Chopped
½ Red Onion – Died
1 ½ Bell Peppers – Diced
2 Cloves Garlic – Minced
¼ Cup Olive Oil – Divided
1 Cup Walnuts – Toasted and Chopped
1 Cup Flat leaf Parsley – Roughly Chopped
1 Cup Mint Leaves – Roughly Chopped
1 Lemon – Juiced and Zested
Salt and Pepper – To Taste
Place lentils in a saucepan with vegetable broth. Salt lightly. Bring to a boil, and then lower the heat and cover the pot, and cook the lentils for about 25 to 30 minutes. Turn off the heat when the lentils are toothsome and tender, but not yet mushy or falling apart. When the lentils are done cooking, spread them out on a baking sheet to cool.
Meanwhile, place the sun-dried tomatoes and place them in a heatsafe container. Pour about 1/2 cup of boiling water over the tomatoes and set them aside to steep.
Heat about 1/8 cup of olive oil in a sauté pan over medium heat and add the onion, bell peppers, and garlic. Cook for 4 to 6 minutes, or until the onion is just beginning to be translucent, but the peppers have not yet lost their snap or color.
Turn off the heat and mix the onion mixture with the lentils in a large bowl. Drain the tomatoes (reserve about 1/4 cup of the steeping liquid) and stir them in, as well as the toasted walnuts, chopped parsley and mint, and the lemon zest. In a smaller bowl or measuring cup, whisk together the remaining 1/4 cup olive oil, the 1/4 cup of steeping liquid from the sun-dried tomatoes and the lemon juice. Toss this dressing with the lentils. Taste for seasoning, and stir in salt and pepper. Spread the lentils on a serving plate or in a bowl and serve immediately.