Lentil Salad with Grapes and Feta
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Everyday Food, September 2011
- 2 1/2 cups water
- 3/4 cup French or brown lentils
- 2 tablespoons red-wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- 3/4 cup walnuts, toasted and roughly chopped
- 1 1/2 cups seedless red grapes, halved
- 1 celery stalk, thinly sliced
- 2 teaspoons fresh thyme leaves
- 2 ounces feta, crumbled (1/2 cup)
- Coarse salt and ground pepper
- In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.
To store, refrigerate this salad in an airtight container, up to 3 days.
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