Colorful Lentil Salad with Walnuts & Herbs
6 to 8 servings
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