Middle Eastern Warm Lentil Salad with Mushrooms | Hearty Autumn Bowl

Rinse the lentils thoroughly under cold running water, then place them in a small pot with twice their volume of lightly salted water. Bring to a boil, then cover and cook over low heat for about 18-20 minutes until tender, but still pleasantly firm to the bite (al dente). Drain and let cool slightly until lukewarm.

Meanwhile, toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden. Transfer to a cutting board and roughly chop once cooled.

Clean the brown button mushrooms and cut them into thicker slices or quarters. Slice the red onion into thin half-moons and finely mince the garlic.