Lentils with Curried Yogurt and Roasted Grapes

Lentils with Curried Yogurt and Roasted Grapes

I think I was an adult before I realized there were more varieties of grapes than "green" and "red." OK, that's not entirely true. Growing up I would pick muscadines off the vine and eat them, but I had never seen another variety of grape at a grocery store. This time of year you can find types of grapes that are so much more delicious than the most common ones. With that in mind, I created this lentil recipe with roasted grapes to celebrate the season. I used champagne grapes (because they are tiny and cute), but any variety will work. Concord would be especially delicious.

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Lentils with Curried Yogurt and Roasted Grapes


1 cup lentils, cooked

1.5 cups grapes

1 tbsp coconut oil

6 oz. plain yogurt

1/2 tsp curry powder

1/4 tsp salt

1 tbsp honey

2 sprigs fresh mint

Preheat oven to 375 degrees. Place grapes on a baking sheet lined with parchment paper and drizzle with coconut oil. Cook until the grapes begin to release some juice. This will vary depending on the grape size, but should be 15-25 minutes. In a small bowl, combine yogurt, curry, salt, and honey and stir to combine. Dollop curried yogurt over the cooked lentils and top with roasted grapes. Garnish with mint leaves and serve. 

Makes 2-4 servings.

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