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Lentil salad with grapes, feta and walnuts

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Ingredients for 4 servings:

  • 150 g lentils, brown
  • 50 g walnuts
  • 2 handfuls of grapes, red
  • 2 spring onions
  • 100 g feta cheese
  • ½ bunch parsley
  • salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tbsp lime juice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Place the lentils in a pot. Fill the pot with water so that the lentils are covered by about 3 cm. Cook for about 15 minutes until tender, drain, and rinse with cold water. Briefly toast the walnuts and roughly chop. Slice the spring onions into small rings, wash and halve the grapes. Mix everything with the lentils. For the dressing, combine all the ingredients and pour over the salad. Crumble the feta cheese, chop the parsley, and mix in. Finally, season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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