Green lentils, juicy roasted grapes and crispy sage make a side dish with earthy, fresh and crunchy notes. Delicious alongside roasted vegetables, chicken or pork.
Green lentils stay firm enough after cooking to be briefly fried in a pan. That makes them well suited to a warm side dish: they absorb flavor without quickly turning to mush. Cook them in plenty of water and start checking after about 18 minutes; the exact time varies depending on the variety and how long the lentils have been in the package. Drain them as soon as they are tender but still have a little bite. Salt the cooking water, but don’t add vinegar: acidity can keep the lentils firm for longer and make the cooking time less predictable.
Grapes add juiciness and a touch of sweetness to the dish. In the oven, they heat through and some of the skins burst, allowing their juice to mingle with the olive oil on the baking sheet. Red or black seedless grapes add lovely color, but green grapes work too and often taste a little fresher. Grapes are available year-round; when they’re in peak season in late summer and fall, you can often find aromatic table grapes. Choose firm ones if possible, so they don’t all fall apart while roasting.
Sage has a bold, herbal flavor that pairs well with lentils and the sweeter grapes. Briefly frying a few leaves in hot olive oil makes them crisp and infuses the oil with their aroma. Remove them from the pan before cooking the shallot: sage can darken quickly and taste bitter. Then gently cook the shallot and add the lentils once it’s translucent. This keeps the onion mild and coats the lentils in a thin layer of flavorful oil.
Red wine vinegar keeps everything fresh and brings the sweet and earthy flavors together. Stir it into the warm lentils and taste before adding more; the grapes release juice and acidity of their own. Hazelnuts add a satisfying crunch. Toast them in a dry skillet and chop them coarsely so they don’t get lost among the lentils. Walnuts are a good alternative, with a slightly more bitter flavor.
Serve the dish warm, so the lentils hold their shape and the grape juices still bind well with the oil and vinegar. It goes well with roasted squash, cauliflower or carrots, as well as alongside roast chicken or pork. If making it ahead, cover and refrigerate the lentils and grapes, then reheat them gently; add the crispy sage and hazelnuts just before serving so they keep their crunch.
Preheat the oven to 220 °C. Rinse the lentils and put them in a pan with plenty of water and a pinch of salt. Bring to a boil and simmer gently for 18–25 minutes, until tender but still firm. Drain.
Arrange the grapes on a baking sheet, toss with 1 tablespoon olive oil and roast for 15–20 minutes, until some burst and release their juice.
Meanwhile, toast the hazelnuts in a dry skillet over medium heat. Shake the pan regularly; remove them as soon as they smell fragrant and are lightly browned. Let cool and chop coarsely.
Heat 1 tablespoon olive oil in a large skillet. Fry the sage leaves in a single layer until crisp, about 30 seconds, turning them halfway through. Transfer them to a plate.
Add the remaining tablespoon of olive oil to the pan. Cook the shallot over medium heat for 3–4 minutes, until soft and translucent. Add the drained lentils, salt and pepper, and fry for 2–3 minutes, tossing as you go.
Remove the pan from the heat and stir the red wine vinegar into the lentils. Gently fold in the roasted grapes and their juices from the baking sheet. Taste and add a little more salt or vinegar if needed.
Spoon the lentils onto a serving platter and finish with the crispy sage and chopped hazelnuts. Serve warm.
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