lentil + walnut salad with grapes and feta

How are we preparing for hurricane Irene? By making big batches of scrumptious food! This salad is satisfying in so many ways. The combination of lentils and walnuts is earthy and nutty making it a very substantial base. The grapes and feta add plenty of playful sweet n’ salty accents. I added cucumber for crispness and color but I think it’d be great with some chopped parsley too. So far I’ve been eating spoonfuls out of the bowl, but it would pair beautifully with some lacinato kale.

lentil + walnut salad with grapes and feta

adapted from MarthaStewart.com 

1 cup French green lentils, rinsed

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 teaspoon honey

1/2 teaspoon salt

1/2 cup finely chopped red onion

2 cups halved grapes

1 cup finely chopped cucumber

3/4 cup walnut pieces

3/4 cup crumbled feta

1 tablespoon olive oil

In a medium pot, bring 3 cups of water to a rolling boil, add lentils, reduce to a simmer; cook until lentils are cooked through but not mushy, about 20 minutes. Meanwhile, in a small bowl whisk together lemon juice, vinegar, honey and salt; add onion and set aside. Drain the lentils and rinse with cold water; remove to large bowl. Add grapes, cucumber, walnuts, feta, oil and reserved onions and dressing; mix gently.

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8 thoughts on “lentil + walnut salad with grapes and feta

  1. Pingback: Weekly Meal Plan: Late Winter Collection - Mom Favorites

  2. I love any recipe with a mix of salty, sweet and tangy so this is perfect. I have a recipe just up that echoes this sentiment – ‘sweet and tangy berry tabbouleh’. I teach and cook for cancer patients and it is always good to see others’ ideas for tasty, interesting vegetarian ideas. Thanks for this.

  3. Mmm this looks so good! I just went vegetarian and started up a blog.. so i’m super new to this but i definitely want to try this! If you have a sec check out my blog, i’d appreciate any comments/tips

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