Lentil and Grape Salad

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October 14, 2017


2 cups cooked or sprouted green lentils

2 cups red seedless grapes, halved

1 small celery stalk, thinly sliced

2 tbsp. minced red onion

1/4 cup fresh English mint, coarsely chopped

1/4 cup flat leaf parsley, coarsely chopped

1/4 cup chopped walnuts*

2 tbsp. balsamic vinegar

Pinch salt

Freshly ground black pepper


1Cook the lentils in 3 times their volume of water for 15-20 minutes. Strain and rinse with cold water to cool them down and then dump them in a large bowl with the remaining ingredients. If eating right away, toss everything together gently to blend the ingredients and flavours. Otherwise, cover and refrigerate the salad for up to 3 days. (Add walnuts just before serving).


1If you are sprouting the lentils, follow the directions for sprouting your own lentils before proceeding with the rest of the recipe.