Lentil Salad with Grapes and Feta

Lentil Salad with Grapes and Feta
Everyday Food, September 2011


2 1/2 cups water
3/4 cup French or brown lentils
 2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
3 tablespoons olive oil
3/4 cup chopped walnuts
1 1/2 cups seedless red grapes, halved
1 celery stalk, thinly sliced
2 teaspoons fresh thyme
2 ounces feta, crumbled (1/2 cup)
salt and pepper to taste

In a small saucepan, bring 21/2 cups water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water.

Meanwhile, in a large bowl, whisk together vinegar, fresh lemon juice, and honey. Whisk in olive oil.

Stir in lentils, walnuts, grapes, celery stalk and thyme. Add feta and season with salt and pepper. Toss to combine.