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Lentil Salad with Grapes and Feta

  • Author: Adapted from Rachel Cooks
  • Total Time: 40 mins
  • Yield: 4 1x


A combination of sweet grapes with nutty lentils, crunchy walnuts, crisp fresh celery and briny feta makes this salad downright addictive. Serve on its own for a vegetarian main, or pair with a charcuterie platter for a light meat-eaters' lunch.


  • 2 1/2 cups water
  • 3/4 cup French puy lentils
  • 2 tbsp balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp honey
  • 2 tsp fresh thyme
  • 2 tbsp fresh parsley
  • 3 tbsp walnut oil or olive oil
  • 1 1/2 cups seedless red grapes, halved
  • 3/4 cup walnuts, roughly chopped and toasted
  • 1 celery stalk, thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste


  1. Bring water to a boil in a small saucepan, then add lentils. Reduce heat to low and simmer the lentils, covered, for 30 minutes or until tender. Drain and rinse with cold water.
  2. In a large mixing bowl, whisk together balsamic vinegar, lemon juice, honey, and thyme. Add walnut or olive oil, and whisk until combined. Add lentils, toasted walnuts, grapes, celery, green onions and feta, and stir until salad is well coated with dressing.
  3. Season with salt and pepper to taste, then serve with some crusty bread and a glass of wine. Leftovers will keep for up to 3 days in the refrigerator.
  • Prep Time: 10 mins
  • Cook Time: 30 mins