1 cup lentils
1 garlic clove smashed
1 green chile, thin slices
Grated zest and juice of 1 lemon ( or 4 tbsp of Sicilian Lemon White Balsamic)
1 bunch of fresh Cilantro – leaves
12-16 oz of grapes halved (green or red)
4 – 6 oz feta cheese, broken into pieces
1/3 cup extra virgin olive oil – mild intensity like Nocellara (or Persian Lime Olive Oil for more citrus flavor)
Cracked black pepper
Place lentils in a saucepan and add cold water to cover by about 2 inches. Add the smashed garlic clove and 1 teaspoon of salt. Bring to a simmer and cook for about 30 minutes. Do not overcook lentils…they should be tender but not mushy. Drain & discard garlic.
Place lentils in a bowl and add the chile, lemon zest & juice, cilantro, grapes, feta cheese & EVOO. Toss & taste.