2 Cups Prepared Lentils* 3/4 Cup Pecans, roughly chopped, lightly toasted
2 Tablespoons red-wine vinegar 1 1/2 cups red grapes, halved
2 Tablespoons lemon juice 1 celery stalk, thinly sliced
1 1/2 teaspoons honey 2 teaspoons fresh thyme leaves, chopped
3 Tablespoons extra-virgin olive oil 3 ounces feta cheese (preferably raw), crumbled (3/4 cup)
In a large bowl, whisk together vinegar, lemon juice, honey and olive oil. Stir in lentils, pecans, grapes, celery and thyme. Add feta.
The key to a good recipe is starting with the freshest, most pure, least processed, preferably organic ingredients that you have access to and can afford.
*I used truRoots organic sprouted green lentils and cooked (according to the package instructions) 3/4 cup to equal approx. 2 cups cooked.