Lentil Salad with Caramelized Onions, Feta, and Walnuts
- 1 ½ cups -- Brown, Beluga or French green lentils, sorted and rinsed
- 2 cups -- Onion, sliced thinly
- 3 Tbsp, divided -- Olive Oil
- 3 each -- Garlic cloves, minced
- 1/2 Tbsp -- Dijon mustard
- 1 Tbsp -- Red wine vinegar
- as needed -- Salt
- as needed -- Fresh ground black pepper
- 2 Tbsp -- Pickled Grapes
- 2 Tbsp -- Feta, crumbled
- 3 Tbsp -- Walnuts, toasted, chopped
- 3 Tbsp -- Parsley, chopped
- Place the lentils in a medium sized pot and cover with cold water by 1 in. Place a lid on the pot and bring to a simmer over medium heat. Reduce the heat to low and simmer until the lentils are tender but still intact, 25 to 35 minutes depending on type. Brown lentils cook in a shorter time compared to green or beluga. The cooking liquid should be absorbed when the lentils are cooked.
- Saute the onions in half of the olive oil in a small sauté pan for 10 minutes, until caramelized, add the garlic for one minute and the add the lentils just to the warm.
- Combine the mustard, vinegar, salt, and pepper in a small mixing bowl. Gradually whisk in the remaining oil. Adjust seasoning with salt and pepper, if necessary.
- Add the dressing to the warm lentils mixture and combine well. Mix in the pickled grapes and feta. Garnish with the walnuts and parsley.
- Serve immediately or refrigerate for later service—if refrigerating, wait to add the walnuts until right before serving.