My mom is a magazine junkie. She subscribes to at least a dozen cooking and decorating magazines, and every year for Christmas she gifts my sister-in-law and myself each a handful of subscriptions. Sometimes I struggle to have time to read to read them all each month, but I always eventually work my way through them and tear out and save any recipes I might want to make. Each year, she switches up the magazines I receive, but out of those four or five, I always receive Living and Everyday Food. EDF is easily the magazine from which I try the most recipes.
The other day I was skimming through my binder of clippings and came across this lentil salad. I don't remember saving it, and I'll admit wasn't the most eye catching salad in terms of vibrancy, but I'm sure it was the ingredients that caused me to add it to my to-try collection. Lentils, feta, red grapes, walnuts and thyme are all things I absolutely love. Since I had everything on hand I decided to whip up this salad and then just because it seemed like it would be a nice addition, I included a green apple.
As I was in the middle of putting this together, I sampled a bite and at first, found it so-so. But once I seasoned it with salt, pepper and thyme and added the feta, the flavors just popped and became something I immensely enjoyed. This a wonderful make ahead salad, which can be stored in an airtight container container for up to 3 days. I tinkered with the quantities in order to make it 3 servings, so it would be perfect for people who like to make a salad to take for several days of work lunches. It holds up great and is just as delicious on day three.
Lentil Salad with Grapes, Apple and Feta
adapted from Everyday Food
serves 3
1 cup water
1/2 cup green or brown lentils, rinsed and picked over
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tsp honey
2 tbsp olive oil
1 Granny Smith apple, seeded and diced
1 cup red grapes, halved
1 celery stalk, thinly sliced
1/3 cup toasted walnut pieces
1/3 cup crumbled feta (I used reduced fat)
1/2 tsp dried thyme
kosher salt and fresh ground pepper, to taste
baby spinach leaves, for serving (optional)
In a small saucepan, bring water and lentils to a boil. Cover, reduce heat and simmer for about 20 minutes, or until tender but not mushy. Drain any remaining water, and rinse under cool water and drain again.
Meanwhile in a medium bowl, whisk together vinegar, lemon juice and honey. Next whisk in olive oil. Stir in apples, grapes, celery, walnuts and cooled lentils. Add feta and thyme and then season to taste with salt and pepper. If desired, serve on a small bed of spinach.
