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Kaila Dimopoulos: "I’ve been making this recipe for years and it is…" Read More
10Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 leeks (white and light green parts thinly sliced, 1 3/4 cups)
- 2 Tbsp. sherry vinegar
- 2 tsp. whole grain mustard
- 17.6 oz. lentils (cooked, gently broken apart, or 2 cups cooked lentil)
- 1 1/2 cups red grapes (halved)
- 1/4 cup roasted pistachios (chopped)
- 3 Tbsp. finely chopped mint
- 3 Tbsp. chopped parsley (finely)
- 1/4 cup crumbled feta
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Reviews(1)
Kaila Dimopoulos 4 years ago
I’ve been making this recipe for years and it is one of my personal favs. I tend to add a bit more of the grapes, and pistachios but it’s all to taste. Really nice as a side salad or as a main dish.