Warm Lentil Walnut Apple Salad
[Vegan]

1. Preheat oven to 350°F. Toast walnuts until fragrant and slightly darker in color, about 5 - 8 minutes. Let cool, then break into smaller pieces and set aside. 2. Combine lentils with just under 1 1/2 cups water in a medium pot, cover, and bring to a boil. Reduce heat to low and cook, covered,  for 20-25 minutes, until all the water has been absorbed. Set aside. 3. Combine millet or quinoa with 1 cup water in a medium pot, cover and bring to a boil. Reduce heat to low and cook until all the water has been absorbed, about 20 minutes. 4. Heat a large skillet over medium heat, add onion and garlic, and cook until lightly browned, about 5 minutes. 5. Add chopped carrots, celery, apple and thyme to the garlic and onions. Continue to cook until the vegetables are slightly softened but still crunchy, about 5 - 10 minutes. Add the lentils and millet and cook for another minute. Season with salt and pepper. 6. Serve immediately and sprinkle with toasted walnuts.