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Grape, Feta, Walnut & Celery Lentil Salad

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

Dressing:
2 tablespoons red wine vinegar
2 teaspoons fresh thyme
Juice from one lemon
2 teaspoons honey
3 tablespoon olive oil

Lentils:
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.

Walnuts:
On the stovetop, toast walnuts in a dry pan over medium heat. Stir occasionally, until lightly browned.  Chop nuts and set aside.

Dressing:
Whisk together red wine vinegar, lemon juice and honey. Add in olive oil slowly, whisking to incorporate.

To assemble:
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.