Adapted from Martha Stewart
3/4 cups dried lentils (brown or French green)
3/4 cup chopped walnuts, toasted
1 1/2 cups grapes, halved
1 celery stalk
2 oz. (1/2 cup) feta cheese, crumbled
2 tablespoons red wine vinegar
2 teaspoons fresh thyme
Juice from one lemon
2 teaspoons honey
3 tablespoon olive oil
In a medium saucepan, bring 2 1/2 cups of water to a boil. Add lentils, then reduce to a simmer and cook uncovered for 30 minutes, or until tender. Drain lentils and rinse with cool water.
On the stovetop, toast walnuts in a dry pan over medium heat. Stir occasionally, until lightly browned. Chop nuts and set aside.
Whisk together red wine vinegar, lemon juice and honey. Add in olive oil slowly, whisking to incorporate.
Halve grapes. Cut celery into thin slices. Combine all salad ingredients other than walnuts in a serving bowl. Pour dressing over salad and mix. Add salt to taste, then walnuts just before serving.
Keeps well in a covered container in the fridge for 3-4 days.