I seem to always fall into the trap of preparing lentil-based dishes the same way. Typically, I make a basic lentil soup with whatever vegetables I happen to have on hand. While there’s nothing wrong with this, I love discovering new ways to combine flavors. Which is why I was so excited to discover this lentil, feta, grape, and walnut salad recipe in Martha Stewart’s Everyday Food magazine.
In this recipe, which I altered slightly, lentils are combined with the fresh flavors of grapes, celery, feta cheese, and walnuts. The grapes add a nice sweetness. The salad is brought together by a sweet and tangy dressing. If you’re stuck in a rut like I was, try this unique and affordable salad.
Lentil, Feta, Grape and Walnut Salad
Yield: 2 to 4 servings
Total Time: 30 minutes
This salad is hearty enough to be a main course, but also works as a side dish. Since the bulk of this recipe is comprised of lentils, it's very affordable. I purchased feta cheese and celery from the grocery store salad bar instead of buying large quantities that I may not have used.
3/4 cup dried lentils (brown or French)
1/2 cup walnuts, toasted
1 1/2 cups red seedless grapes
1 celery stalk
1/2 cup feta cheese
2 tablespoons red wine vinegar
Juice from one lemon
2 teaspoons honey
3 tablespoons olive oil
Bring 2 1/2 cups of water to boil in a medium saucepan. Add lentils. Reduce to a simmer and cook for about 20 minutes, or until lentils are tender. Drain lentils and rinse with cold water. Set aside.
Toast walnuts in a dry pan over medium heat until lightly browned. Chop walnuts. Halve grapes. Cut celery into thin slices. Combine all salad ingredients in a serving bowl.
To make dressing, whisk red wine vinegar, lemon juice and honey together. Slowly whisk in olive oil. Pour dressing over salad and mix. Season with fine grain sea salt, if desired.
Adapted from Martha Stewart Everyday Food