Mediterranean Lentil Salad | With Capers & Pine Nuts

Rinse the Beluga lentils thoroughly in a sieve with cold water. Bring to a boil in twice the amount of unsalted water and cook over medium heat for about 20 minutes until al dente. Then drain, allow to drip briefly, and let cool until lukewarm.

Toast the pine nuts in a small non-stick pan without fat over medium heat until golden brown and deliciously fragrant. Immediately remove from the pan and let cool on a plate.

Peel the red onion and slice into thin half-rings or small dice. Drain the sun-dried tomatoes and cut into thin strips. Wash the fresh parsley, shake dry, and finely chop.