Lentil Salad with Grapes, Feta and Mint

Serves 4-6 as a side dish

240

Lentil Salad with Grapes, Feta and Mint

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Ingredients

• 1 cup dry lentils
• fine sea salt
• 1 shallot (1/3 cup) minced
• ½ cup peeled and diced carrot
• 1 rib celery, diced
• 1 cup fresh Chilean grapes, washed, stemmed, and cut into quarters
• 4 tablespoons extra virgin olive oil, divided
• 1 teaspoons red wine vinegar
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon golden honey
• 2 tablespoons crumbled feta cheese
• 1 bunch mint, leaves torn or coarsely chopped yielding ½ cup
• freshly ground black pepper

Instructions

1. In a small saucepan, simmer lentils in 4 cups of water, and ½ teaspoon fine sea salt, for 25 minutes, or until lentil are tender, but not mushy. Drain off any excess water when lentils are cooked to your liking.
2. In a medium skillet over medium heat, gently sauté shallot, carrot, and celery with 2 tablespoons of olive oil and a generous pinch of salt. Cook al dente.
3. Prep the dressing: whisk together 2 remaining tablespoons olive oil, red wine vinegar, orange juice, and honey, and a pinch of salt.
4. Strain cooked lentils and add them to the skillet.
5. Transfer lentil salad to a serving platter or bowl. Pour on the dressing and toss to coat. Scatter over the salad: cut grapes, feta, mint and a nice grind of black pepper. Season with additional salt to taste.