I have added this to my favorite lentil dishes. I recently bought French green lentils that had a recipe on the back of the package. I altered the list of ingredients to exchange pecans for the requested walnuts. We have access to wonderful local pecans, fresh at this time of year, so I enjoy using them in many dishes. We enjoy this with crackers or crusty bread for a light lunch.
French Lentil Salad with Cranberries, Feta, and Pecans
1 cup green lentils, picked through and rinsed well
2 cups water
1/4 cup red onion, diced
1/2 cup crumbled Feta cheese
1/2 cup dried cranberries
1/2 cup pecans, chopped or left in halves
1 clove garlic, minced
2 teaspoons honey
2 teaspoons Dijo mustard
2 Tablespoons apple cider vinegar
1/3 cup olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
Put lentils and water in a heavy saucepan, bring to boil then reduce heat to simmer until lentils are just tender, about 20 minutes. Stir occasionally. Do not overcook. Drain and return to pot to cool. While lentils are cooling, whisk dressing ingredients together. Slowly drizzle over lentils, add salt and pepper, and toss with diced onion. Top with cranberries, feta, and pecans. Serve as is in a small bowl, or on a plate of torn greens.