1Cook the lentils in 3 times their volume of water for 15-20 minutes. Strain and rinse with cold water to cool them down and then dump them in a large bowl with the remaining ingredients. If eating right away, toss everything together gently to blend the ingredients and flavours. Otherwise, cover and refrigerate the salad for up to 3 days. (Add walnuts just before serving).
1If you are sprouting the lentils, follow the directions for sprouting your own lentils before proceeding with the rest of the recipe.