Lentil & Wheatberry Salad
Yield
2 servingsPrep
30Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wheat berries
|
*
|
| 2 | cups |
water
|
|
| ½ | cup |
lentils
|
|
| 1 | cup |
water
|
|
| 1 | x |
mixed vegetables
|
*
|
| 1 | x |
herbs
|
* |
| 1 | x |
salad dressing, fat-free
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wheat berries
|
*
|
| 473 | ml |
water
|
|
| 118 | ml |
lentils
|
|
| 237 | ml |
water
|
|
| 1 | x |
mixed vegetables
|
*
|
| 1 | x |
herbs
|
* |
| 1 | x |
salad dressing, fat-free
|
* |
Directions
Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer 45 min to 1 hour, until berries are tender, but still chewy (not mushy).
Sort lentils, removing any deformed ones and any stones that may be mixed in.
Rinse a couple of times, then put them in saucepan with 1 cup of water, bring to a boil, reduce heat, cover and simmer about 30 minutes, again, so they are done but not mushy.
When both lentils and wheatberries are done, drain any excess water, put into large bowl and chill while you cut up vegetables.
Vegetables can vary according to what you have on hand.
Can include yellow summer squash, green pepper, sweet onion, peas, mushrooms, etc.
Herbs can include parsley, and or basil.
For a dressing use fatfree red wine vinegar dressing--just enough to coat everything, but not so much that it is swimming in dressing.
The bits of red pepper in the dressing also added a little more color to the salad.
Toss everything together well and chill.
Served this with a crusty sourdough bread.
