1 cup French green lentils or brown lentils
1/4 cup dried currants
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 shallot (or small onion), finely chopped
1/4 cup toasted chopped walnuts
kosher salt and pepper to taste
1/2 cup crumbled feta cheese (optional)
1/2 cup chopped fresh mint (optional)
- In a small saucepan, combine the lentils and 2 cups water. Bring to a boil, then reduce the heat and simmer until the lentils are tender but still slightly chewy, 20 to 25 minutes. Add the currants and simmer for 2 minutes more. Drain well.
- In a medium bowl, combine the lentil mixture, lemon juice, EVOO, shallot, and walnuts and mix well. Season with salt and pepper. Stir in the feta and mint, if using, just before serving. This salad tastes great warm, at room temperature, or cold.
~ Entertaining for a Veggie Planet, Didi Emmons