in a small saoucepan, bring 2 1/2 cups water to a boil. Add lentils, reduce t a simmer and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cold water. (or use precooked lentils and skip this step).
In a large bowl,whisk together vinegar, lemon and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, thyme. Fold in feta and salt and pepper to taste. Serve at room temperature or refrigerate to serve later.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (45%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 8.4mg||3 %|
|Sodium 140.2mg||5 %|
|Potassium 463.5mg||12 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 19.8g|
|Protein 11.8g||17 %|
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Calories per serving: 269
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