Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Name: Lentil Salad with Rye Berries and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 leaf Baby Arugula (baby kale leaves or other salad greens to serve); 2 tbsp Balsamic Vinegar of Modena (2 tablespoons balsamic vinegar); 1 ½ cup Lentils (1/2 cup green lentils + 1 cup Puy (French) lentils); ⅓ cup Chives (1/3 cup chopped fresh chives); ⅓ cup Parsley (1/3 cup chopped fresh parsley); 2 tbsp Fresh thyme (2 tablespoons fresh thyme or 2 teaspoons dried); 1 clove Garlic (1 clove garlic, minced); ½ tsp Ground coriander (1/2 teaspoon ground coriander); 1 piece Jalapeño (1 jalapeño, seeded and finely chopped); ½ tsp Mustard Powder (1/2 teaspoon mustard powder); 3 ½ tbsp Olive Oil (3 1/2 tablespoons olive oil); 0 pieces Black Peppercorns (fresh cracked black pepper to taste); 1 piece Red Onion (1 small red onion, finely chopped); 1 tsp Sea Salt (1 teaspoon sea salt, or to taste); ⅓ cup Sun-dried Tomatoes (1/3 cup sun-dried tomatoes); 2 ½ cup Vegetable Stock (2 1/2 cups vegetable stock or water); ½ cup Wheatberries (1/2 cup rye or wheat berries)

70 minMexican

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 4 servings

Baby Arugula0 leaf · baby kale leaves or other salad greens to serve
Balsamic Vinegar of Modena2 tbsp · 2 tablespoons balsamic vinegar
Lentils1 ½ cup · 1/2 cup green lentils + 1 cup Puy (French) lentils
Chives⅓ cup · 1/3 cup chopped fresh chives
Parsley⅓ cup · 1/3 cup chopped fresh parsley
Fresh thyme2 tbsp · 2 tablespoons fresh thyme or 2 teaspoons dried
Garlic1 clove · 1 clove garlic, minced
Ground coriander½ tsp · 1/2 teaspoon ground coriander
Jalapeño1 piece · 1 jalapeño, seeded and finely chopped
Mustard Powder½ tsp · 1/2 teaspoon mustard powder
Olive Oil3 ½ tbsp · 3 1/2 tablespoons olive oil
Black Peppercorns0 pieces · fresh cracked black pepper to taste
Red Onion1 piece · 1 small red onion, finely chopped
Sea Salt1 tsp · 1 teaspoon sea salt, or to taste
Sun-dried Tomatoes⅓ cup · 1/3 cup sun-dried tomatoes
Vegetable Stock2 ½ cup · 2 1/2 cups vegetable stock or water
Wheatberries½ cup · 1/2 cup rye or wheat berries

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Steps

1Rinse 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.
2Drain 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.
3Drain and chop.Meanwhile, mix the onion, jalapeo, balsamic vinegar and salt in a large bowl.
4Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking.
5Drain 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.
6Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens.