Mediterrean Lentils

I have not tried this yet but am dying to. My word processor won't work so I'm saving it here ... I'll let you know ... Mediterranean Lentils
Serves/Yields: 12 Prep. Time: 10 minutes Cook Time: 30 minutes Category: Salads, Main Dishes, Side Dishes, Vegetables, Vegan, Beans, Gluten-free Difficulty: Easy
Ingredients
1 lb dried green lentils, (you want to end up with 2 cups cooked) water 3oz canned/jar roasted bell peppers (or you can roast yourself), chopped 1 finely minced onion 4 medium cloves garlic, pressed at least 6 fresh basil leaves, cut into strips scant 1 cup coarsely chopped walnuts 3 TBS balsamic vinegar juice from 1/2 fresh lemon a good drizzle extra virgin olive oil * optional: young dandelion leaves, arugula,or fresh spinach chopped salt & cracked black pepper to taste
Directions
Wash lentils, remove any foreign matter, and drain. Combine lentils, water, onion, garlic in medium saucepan. Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water, and lightly rinse under cold water. Continue to drain excess water. Place lentils in a bowl and add peppers, basil, walnuts, vinegar and 2 TBS olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour before serving. Toss dandelion or arugula, or spinach with olive oil and vinegar, salt and pepper. Serve as a cold dish on top of salad greens, or as a hot dish with cooked rice.