This isn’t an Emeril recipe, but since I can’t provide you with all of his recipes, I wanted to give you a recipe. Plus this is a great warm weather recipe, and (sniff sniff) warm weather won’t be around much longer.
If I was a vegetarian, I would eat this every day. I might still eat it every day. It is so tasty! Perfect meal or side dish. Really, you’ve gotta try this one. I don’t really have too much else to say about it.
Aren’t those lentils pretty? I want to decorate my house with them. You want to go with French or brown lentils for this recipe because they will hold their shape when cooked better than other types of lentils.
Lentil Salad with Grapes and Feta
adapted from Everyday Food Magazine
2.5 cups water
3/4 cup French Lentils
2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1.5 tsp honey
1/2 tsp dried thyme
3 Tbsp extra virgin olive oil
3/4 cup walnuts, roughly chopped and toasted
1.5 cups seedless red grapes, halved
1 celery stalk, thinly sliced
~1/2 cup feta cheese (I used reduced fat), crumbled or chopped
Salt and pepper to taste
1. Bring 2.5 cups of water to a boil in a small saucepan. Add lentils, reduce to a simmer, cover and cook for 30 minutes or until lentils are tender. Drain and rinse under cold water.
2. Meanwhile, whisk together vinegar, lemon juice, honey, and thyme. Whisk in olive oil.
3. In large bowl, mix together lentils, toasted walnuts, grapes, celery, feta and dressing.
4. Season with salt and pepper to taste and enjoy! This keeps well in the fridge for 2-3 days.
Verdict: Loved this! The dressing was light so all the flavors came through really well. Make sure you toast your walnuts, it makes all the difference in the world!
Husband’s take: Much to my surprise, he really liked this! I didn’t think it would be his cup of tea. He liked it and appreciated the fact that the lentils are high in protein.
Changes I would make: None. Feel free to use fresh thyme if you have it, I just didn’t have any. If you use fresh, add a little extra in.
Difficulty: Very easy!