The complex flavors of this lentil dish’s ingredients make it a great side for a simple grilled fish or chicken.
3 Tbs. olive oil
2 leeks, white and light green parts thinly sliced (1 3/4 cups)
2 Tbs. sherry vinegar
2 tsp. whole-grain mustard
1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentils
1 1/2 cups red grapes, halved
1/4 cup chopped roasted pistachios
3 Tbs. finely chopped mint
3 Tbs. finely chopped parsley
1/4 cup crumbled feta
Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard. Combine lentils, leek mixture, grapes, pistachios, mint and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.
Nutrition Information: Calories: 373 · Carbohydrate Content: 44 g · Cholesterol Content: 8 mg · Fat Content: 17 g · Fiber Content: 13 g · Protein Content: 16 g · Saturated Fat Content: 3 g · Sodium Content: 464 mg · Sugar Content: 14 g
Printable recipe available at: https://www.vegetariantimes.com/recipes/warm-lentil-salad-with-grapes-feta-and-mint