In the first medium-sized saucepan, bring 3 cups of water to boil.
Add lentils; reduce heat and simmer for about 20 minutes or until lentils are cooked but still have a bite to them.
In the second medium-sized saucepan, bring 4 cups of water to a boil.
Add salt, bay leaf, and fregola; reduce heat and simmer for about 12 -14 minutes or until al dente.
In the meanwhile, prepare the vinaigrette by whisking together the ingredients.
Once the fregola is cooked, drain and place in a large mixing bowl. Add about 1 tablespoon of olive oil to keep the fregola from drying out. Discard bay leaf.
Add the chopped parsley, chives, celery, sun-dried tomatoes, and olives. Add the vinaigrette and combine it thoroughly together.
By this time, the lentils should be done. Drain and combine with the salad.
Taste and adjust seasonings.
Once the salad has been plated, drizzle lemon juice and olive oil over the top.
Sprinkle with toasted walnuts, if using.
Notes
I will add 1-2 cloves of roasted garlic when I have it available.Total Yield is approximately 5 cups.1 serving = 1¼ cups
Recipe Notes:
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.