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.