With walnuts, celery, and grapes, this lentil salad is reminiscent of a Waldorf salad. Eat it for lunch or dinner as a vegetarian main course, or serve as a side dish.
Bring 2 1/2 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.
Meanwhile, whisk together vinegar, lemon juice, honey, and thyme. Whisk in olive oil.
In large bowl, gently mix together lentils, toasted walnuts, grapes, celery, feta and dressing.
Season with salt and pepper to taste and enjoy! This keeps well in the fridge for at least 2-3 days. If desired, reserve walnuts until ready to serve.