I love this kind of salad, and anything that can help us use up a ton of bulk Moong or Chori beans we bought from Vik’s in Berkeley (an amazing no-frills Indian restaurant, two thumbs up to a visit if you’re in the area) is always welcome, given that I hate wasting food.
- 2 1/2 cups water
- 3/4 cup French or brown lentils [I used Moong beans instead]
- 2 tablespoons red-wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- 3/4 cup walnuts, toasted and roughly chopped [I used almonds instead]
- 1 1/2 cups seedless red grapes, halved
- 1 celery stalk, thinly sliced
- 2 teaspoons fresh thyme leaves
- 2 ounces feta, crumbled (1/2 cup) [I still had a lot of queso fresco I needed to use, so I used that instead]
- Coarse salt and ground pepper
- In a small saucepan, bring 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 red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.
Beautiful ingredients ready for mixing:
Here’s the finished product: