Lentil Salad, Warm II

Ingredients

• 8 oz. lentils (any color, I used green)
• 2 celery stalks, thinly sliced
• 1/2 red bell pepper, chopped
• 2 scallions, sliced
• 2 garlic gloves, minced
• 2 tablespoons chopped fresh parsley
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 1 tsp. Dijon mustard (optional)
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 1/4 cup chopped toasted walnuts