Lentil Salad with Caramelized Onions, Feta, and Walnuts

 In Lentil, Recipes, Walnut

Lentil Salad with Caramelized Onions, Feta, and Walnuts

Yield: 6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the dressing to the warm lentils mixture and combine well. Mix in the pickled grapes and feta. Garnish with the walnuts and parsley.
  5. Serve immediately or refrigerate for later service—if refrigerating, wait to add the walnuts until right before serving.