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Lentil Salad with Grapes, Feta and Mint


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


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.

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.

Prep the dressing: whisk together 2 remaining tablespoons olive oil, red wine vinegar, orange juice, and honey, and a pinch of salt.

Strain cooked lentils and add them to the skillet.

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.


Serves 4-6 as a side dish