Warm Lentil Salad with Grapes, Feta and Mint
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbs. olive oil2 leeks, white and light green parts thinly sliced (1 3/4 cup)2 tbs. sherry vinegar (if you can't find this, balsamic vinegar or red wine vinegar will substitute).1 tsp. whole-grain mustard1 17.6-oz pkg. cooked lentils, gently broken apart or 2 cups cooked lentils.1 1/2 cups red grapes, halved3/4 cup chopped roasted pistachios3 tbs. finely chopped mint3 tbs. fine chopped parsley1/4 cup crumbled feta
Serves 4.
(if lentils are uncooked, cook first in boiling water. About 20 minutes. Then follow the rest of the instructions).
1) 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.
2) Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.
Number of Servings: 4
Recipe submitted by SparkPeople user KAILAD23.
(if lentils are uncooked, cook first in boiling water. About 20 minutes. Then follow the rest of the instructions).
1) 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.
2) Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.
Number of Servings: 4
Recipe submitted by SparkPeople user KAILAD23.
Nutritional Info Amount Per Serving
- Calories: 369.8
- Total Fat: 19.7 g
- Cholesterol: 13.3 mg
- Sodium: 194.8 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 10.6 g
- Protein: 14.8 g
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