Saturday, September 4, 2010

Lentils & Chickpeas with Apples & Grapes

This is my variation on an original recipe sent to me by friend and animator Elliot Cowan. His was a cold salad with a balsamic dressing and required no cooking. Here's what I did with some of the same basic ingredients (plus some) and a little stove top magic... Mine, I think, is better served hot, but would also work as a cold salad for a picnic side dish. It's very flavourful, healthy, and hearty. I'm sure Elliot would be happy to share his version as well upon request.


2 T extra virgin olive oil (roughly)
2 large shallots
1 Fuji or Gala apple, chopped
1 knob of ginger, grated (about 3/4 - 1 teaspoon maybe)
2 T white wine (roughly)
coarsely ground black pepper
sea salt
1 15.5 oz. can of chickpeas
1 cup lentils, pre-rinsed and soaked
1 cup seedless red grapes, cut into halves


Sauté in olive oil the shallots, apple, ginger, pepper, salt until desirably soft and yummy-looking, roughly between 3-5 minutes. Add lentils and chickpeas and stir in white wine. Reduce heat to low, cover and cook for about 5 more minutes. Plop all of that into a bowl with the grapes. Stir up, serve, add a little more sea salt to taste, and devour.


Ahead of time, I had frozen an additional bunch or two of seedless grapes and served them in a sorbet dish on the side. (As you can see in my picture.)

I think adding some chopped celery to the skillet would be a pretty great addition to this too.



  1. I'd be very happy to share my original recipe but I have no idea what it is.
    I threw this together from what we had in the fridge.
    If you've still got the email I sent, feel free to post it yourself : )

  2. Found it! Here's Elliot's original recipe, sent to me via email:

    Toasted sesame seeds
    A bunch of grapes sliced in two
    An apple cut up into small cubes.
    A little savoy cabbage sliced thin
    A small knob of ginger sliced into thin slivers
    Small shallot thinly diced.

    Dressing was just olive oil and balsamic whisked up.