Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of...

Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Eat Like You Give A Damn: Recipes for the New Ethical Vegan Published on November 28, 2015 Simple and nourishing lentil and rye berry salad with sun-dried tomatoes and marinated onion and herbs Print this recipe Ingredients: 1/2 cup rye or wheat berries 1 cup Puy (French) lentils 1/2 cup green lentils 2 1/2 cups vegetable stock or water 1/3 cup sun-dried tomatoes 1 small red onion, finely chopped 1 jalapeño, seeded and finely chopped 2 tablespoons balsamic vinegar 1 teaspoon sea salt, or to taste 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives 2 tablespoons fresh thyme or 2 teaspoons dried 1 clove garlic, minced 3 1/2 tablespoons olive oil 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander fresh cracked black pepper to taste baby kale leaves or other salad greens to serve 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, jalapeño, 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. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month. I am also sharing with Jac's Meat Free Mondays weekly event.

Other lentil dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Beet, Lentil and Vegetable Soup
Rice and Lentil Indian Pancakes

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal