Warm Lentil Salad with Grapes, Feta, and Mint Recipe | Vegetarian Times Skip to main content

Warm Lentil Salad with Grapes, Feta, and Mint

Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired.



Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
2 leeks, white and light green parts thinly sliced (1 ¾ cups)
Ingredient Line: 
2 Tbs. sherry vinegar
Ingredient Line: 
2 tsp. whole-grain mustard
Ingredient Line: 
1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentil
Ingredient Line: 
1 ½ cups red grapes, halved
Ingredient Line: 
¼ cup chopped roasted pistachios
Ingredient Line: 
3 Tbs. finely chopped mint
Ingredient Line: 
3 Tbs. finely chopped parsley
Ingredient Line: 
¼ cup crumbled feta


1. Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard.

2. Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.

Nutrition Information: 

16 g
Total Fat: 
17 g
Saturated Fat: 
3 g
44 g
8 mg
464 mg
13 g
14 g
Serves 4

Comments on this Recipe

This is the most delicious dish. My husband, who is not a vegetarian found it satisfying and excellent; he requested it two more times and I am happy to make it. My daughter, tried it at my house and she also loves it-- I emailed her the recipe this morning so she can make it for her family. We LOVE the flavors, as is.

This was delightful. My husband and I are carnivores, but limit our meat intake to two or three meals a week. We had part of a really good block of feta that needed to be used up when I came across this recipe. We only tweaked it slightly since we had champagne vinegar on hand. this was a great balance of sweet/savory/salty/tangy. Would be great with apples as well or blue cheese and really any kind of nuts. It was easy to prep everything while the lentils cooked, and nice to be able to make everything in one pot!

This was such a good salad. I was a bit worried about the flavour combination but it turned out excellent. I have also made it with what I had on hand and it still turned out: onions instead of leeks, balsamic vinegar, regular mustard and try thyme and cilantro instead of mint and parsley, a great flavour combo.

Made this tonight and it was WONDERFUL! Great meatless yet filling dinner. Left out the parsley and doubled the mustard and vinegar. It was very easy to make. This will now go in our recipe book.

This is a really tasty salad! I just ate it for lunch! If there are any more Europeans reading, I translated it to metric measurements using deciliters and grams. Take a look here: http://unusuallyordinarymum.wordpress.com/2012/06/09/warm-salad-with-lentils-pistachios-grapes-and-feta-cheese/ I also made some changes according to my own taste. I increase the amount of feta cheese. The original recipe uses 50 g or 0.6 dl for the whole recipe, but I use 50 g per portion instead. I also thought the portions were quite small, the original says 4 portions, but I thought it was good for 3. I also used 2 tbsp of oil instead of 3, increased the amount of mustard quite a lot since I like my food spicy and skipped the mint. Not that I dislike mint, but I just forgot to buy it!


Delicious! Made it for a potluck and got great feedback. I used balsamic vinegar, pepitas and grey pupon mustard (didn't have original ingredients), otherwise followed the recipe. Also decided to mix baby spinach in after cooking which wilted it nicely. Next time I will use more feta as it was nearly undetectable. Wish I'd had pistachios, they would have been yummy.

This looks good;)

I like and I miss tabouleh salad.hmmmm yummy


Delicious! I have been making this for a few years and we love it!