Lentil, Arugula, Red Grape & Walnut Salad

Lentil, Arugula, Red Grape & Walnut Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    c water

  • 1

    c green (duPuy) lentils

  • ½

    tsp salt

  • 1

    tbsp white sugar

  • 1

    c whole walnuts

  • 4

    tsp olive oil

  • 1

    tbsp red wine vinegar

  • 1

    tbsp honey

  • ½

    tsp hot sauce

  • ½

    tsp salt

  • 1

    small red onion, thinly sliced

  • 2

    c red grapes, halved

  • 6

    c arugula

Directions

In a medium saucepan over medium-high heat, bring the water, lentils, and salt to a boil. Reduce the heat to maintain a simmer and continue cooking just until the lentils are tender, about 15 to 20 min. Strain off any excess water, cool to room temperature and the lentils are ready to add to any salad. Preheat your oven to 350. Put the sugar and the walnuts into a small plastic bag and pour in a teaspoon of olive oil. Then toss everything together until the nuts are evenly coated. Spread out in a single layer on a bakin