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