Unusual flavor combinations are both arresting and intriguing. They make me stop and think, "Hmm, now how would those things taste together?" This recipe from Vegetarian Times is a perfect example, since it features grapes, mustard, lentils, nuts, cheese, and mint. I like all those things separately, but I wasn't sure how they'd get along together. One way I break down a strange list of ingredients is to try to pair or group elements from the recipe, thinking about how two or three ingredients harmonize. In this case, I figured the earthy depth of the lentils and mustard would pair well and then be offset by the sweetness of the mint and grapes, which would, in turn, by balanced by the richness of the nuts and cheese. Texture is another factor to consider, and this combination of ingredients runs the gamut from soft (cheese) to crunchy (pecans) to juicy (grapes). See? It isn't that scary!
I'm already looking for an excuse to make this one again and bring it to a picnic or potluck. It's versatile (I swapped the feta for bleu cheese and the pistachios for pecans) and easy to transport (it could be served warm or even cool). Bryan and I had this last night as our main dish, but it would also work well as a side dish alongside grilled tofu or pasta. If you're willing to take a little risk with something new and unusual, I think you'll love it!
You will need:
- 2/3 cup dried brown lentils, picked through and rinsed
- 3 Tbsp olive oil
- 1 1/2 Tbsp red wine vinegar
- 1/2 tsp onion powder
- 2 tsp whole-grain mustard
- 1 1/2 cups red grapes, halved
- 1/4 cup chopped, toasted pecans (or roasted pistachios)
- 3 Tbsp finely chopped mint
- 1/4 cup crumbled bleu cheese (or feta)
- Bring lentils and 1 1/3 cup water to a boil in a small pan. Reduce to a simmer and cook with the lid vented for 30 minutes.
- Meanwhile, pour the oil and vinegar into a small jar or container with a lid; add in the onion powder and mustard, too. Shake (shake, shake your moneymaker) and set aside.
- Once the lentils are cooked, transfer them to a serving bowl. To the same bowl, add the grapes, pecans, mint, and cheese, and then pour the dressing over. Toss gently to combine. Season to taste with salt and pepper and then serve the salad warm or cool.
I hope the leftovers are just as tasty for lunch today!