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Foraging with Alexis Nikole Nelson.
In this warm salad, charred grapes add pops of fruity sweetness balanced by the earthiness of lentils and pungent sliced scallions. Canned lentils make this a breeze to prepare, but be sure to rinse and drain them first.
tablespoon extra-virgin olive oil, plus more to serve
cups seedless red grapes
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