Combine lentils, water and salt in an Instant pot or a large saucepan. Cook on high pressure for 8~10 minutes or until the lentils are tender, but not mushy. To cook in a saucepan, use 4 cups water. Bring the mixture to a boil and simmer for 15-20 minutes until the lentils are tender, but not mushy.Drain any excess water and transfer the lentils to a medium size bowl. Set aside to cool slightly.
Make the dressing:
In a small bowl. combine olive oil, agave nectar, lemon juice, salt and pepper. Whisk well.
Assemble the Salad:
Pour dressing over the lentils in the bowl. Add toasted walnuts, cranberries and mix well to combine. Serve the salad right away or chill until ready to serve.
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Notes
You can use either green or brown lentils in this salad recipe.
Substitute cranberries with golden or black raisins.
Feel free to use any of your favorite nuts here. Toast them before using.
If not vegan, use honey in the dressing instead of agave nectar.
You can also skip the nuts all together.
Serve lentil salad warm or chilled.
Store leftover salad in an airtight container for up 3 days in the fridge.