YOUR HEALTHY PLATE: Lentils, Grapes & Hazelnuts

You know this recipe comes straight from your dear friend who can cook incredibly authentic Lebanese food like nobody’s business (because she learned it from her own beloved mother of blessed memory) when she tells you exactly which type of green lentil she prefers for this salad and you’ve never even heard of it. Carry on. Any green lentil is better than none.

1 pound green lentils (Judith recommends Sabarot)
2 scallions, chopped
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup hazelnuts (roasted, skinned, and chopped coarsely)
2 teaspoons lemon zest (approx. 2 lemons)
1/4 cup chopped flat leaf parsley
1/4 cup basil, rolled into a cigar and sliced into chiffonade (ribbons)

Vinaigrette:
1/3 cup fresh lemon juice (1-2 lemons worth)
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon honey

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18-20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients into a large salad bowl and set aside.

Mix the lemon juice and honey in a small bowl. Slowly add the oil, whisking constantly, until well combined. Season with salt and pepper to taste. Pour the vinaigrette over the salad and toss well.
Bon appetit!

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