Sep 282011
 

I really really love lentils.  I’m not really sure why–they’re pretty boring when you think about it.  But something about the texture and the fillingness and the fact that they’re awesome for you has got me to thinking what you can do with them aside from the usual lentil soup.  So when I stumbled across this lentil salad recipe, I knew I had to try it.  





Amazing discover of the week–trader joe’s sells pre cooked plain lentils.  That made this recipe SO easy (not that cooking lentils are all that hard, but still, saves a step).  I combined the lentils with grapes, toasted walnuts, fresh thyme, celery, feta, and an olive oil/red wine vinegar/honey/lemon dressing.  So simple but so tasty!  I plan on bringing it for lunch all week.  And shout out to my jewish half–would be a perfect vegetarian side dish for Rosh Hashanah.





Nutritional highlights: Lentils are packed with protein and fiber and are a great staple when you’re trying to create a filling vegetarian dish.  It can also be easily be made vegan without the feta.  The lentils aren’t the only powerhouse here–walnuts are a great healthy fat,  low fat feta gives us calcium, celery gives us fiber, and grapes are a great source of manganese.  The fresh thyme, red wine vinegar, honey, lemon juice, and olive oil gives this dish so much fresh flavor without adding much fat or sodium.  Enjoy this as a side or a vegetarian main.


Lentil Salad with Walnuts, Feta, and Grapes
adapted from Martha Stewart

Ingredients

  • 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

Directions

  1. 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. (Or buy precooked lentils! my new favorite thing!)
    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.

   

  5 Responses to “Lentil Salad with Grapes, Feta, and Walnuts”

  1. Picture is beautiful

  2. I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  3. I made this for dinner tonight (discovered it on Pinterest!) and it is simply delicious. Thank you, thank you!

  4. I came across this on pinterest. It looks DELICIOUS!!!! I made a pot of lentils yesterday and am now trying to decide how to use them, cha ching! Winner winner!

  5. I too found this recipe on Pinterest. I made it today for lunch and it was delicious! A very healthy and filling lunch, the combination of flavors and textures worked well together. I particularly liked the fresh thyme, I was tempted to leave it out but I’m so glad I didn’t. Thanks so much for sharing!

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