Lentil Salad with Rye Berries and Sun Dried Tomatoes

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • salad
Comments
Ingredients
  • baby kale leaves or other salad greens to serve
  • 2 tablespoons balsamic vinegar
  • 1/2 cup green lentils
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons fresh thyme or 2 teaspoons dried
  • 1 clove garlic, minced
  • 1/2 teaspoon ground coriander
  • 1 jalapeño, seeded and finely chopped
  • 1 cup Puy (French) lentils
  • 1/2 teaspoon mustard powder
  • 3 1/2 tablespoons olive oil
  • fresh cracked black pepper to taste
  • 1 small red onion, finely chopped
  • 1 teaspoon sea salt, or to taste
  • 1/3 cup sun-dried tomatoes
  • 2 1/2 cups vegetable stock or water
  • 1/2 cup rye or wheat berries
Instructions

Rinse the rye or wheat berries and soak for 8 hours or overnight in several inches of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 50 minutes or until tender.

Drain and set aside.Meanwhile, rinse the lentils and transfer to a medium saucepan along with the stock or water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes or until the lentils are tender, taking care not to overcook.While the grains and lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes.

Drain and chop.Meanwhile, mix the onion, jalapeo, balsamic vinegar and salt in a large bowl.

Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking.

Drain the lentils and add to the bowl with the onions and herbs, along with the cooked grains, olive oil, mustard powder, coriander and black pepper. Stir to combine.

Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens.

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