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