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This Lentil Salad with Grapes, Feta and Mint is a great recipe when you are craving something hearty and filling but also healthy. It works great as a side dish for 4-6 people or can also be a meal for 2-3. Serve this tasty recipe on its own or with grilled chicken, salmon or tofu.

Serves 4-6 as a side dish


Lentil Salad with Grapes, Feta and Mint
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  • 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


  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.

This recipe was created in partnership with our featured member, Fruits from Chile!

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