Preheat your oven to 400°F and roast the walnuts on a baking sheet until they are fragrant; about 3 minutes. Once they are done, set aside. 

In a medium-sized pot, cook the red lentils in about ¾ cup of water until they are soft but not mushy. When the lentils are done cooking, allow them to cool.

Mix the salad dressing ingredients together in a small container.

When the red lentils have reached room temperature, toss them in a bowl with the rest of the salad ingredients and add the walnuts. Then dress, mix well and serve.

Recipe reprinted with permission from "A Taste of Torah" by Aviv Harkov, Gefen Publishing House, January 2016.