Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

  Ready in : 45 mins

Need a vegan side dish? Lentil Salad with Rye Berries and Sun-Dried Tomatoes could be a great recipe to try. This recipe serves 4. For $2.2 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 498 calories, 24g of protein, and 14g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up sun-dried tomatoes, mustard powder, vegetable stock, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by foodandspice.blogspot.com. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is tremendous. Similar recipes include Spinach Quiche with Sun-Dried Tomatoes, Lentil Salad With Sun-dried Tomatoes And Feta, and Artichoke and Sun Dried Tomato Pasta.

Ingredients

baby arugula leaves

baby arugula leaves

1 leaves

balsamic vinegar

balsamic vinegar

2 tablespoons

dried green lentils

dried green lentils

0.5 cup

fresh chives

fresh chives

0.33333334 cup

fresh parsley

fresh parsley

0.33333334 cup

fresh thyme

fresh thyme

2 tablespoons

garlic

garlic

1 clove

ground coriander

ground coriander

0.5 teaspoon

jalapeno

jalapeno

1

lentils

lentils

1 cup

mustard powder

mustard powder

0.5 teaspoon

olive oil

olive oil

3.5 tablespoons

pepper

pepper

4 servings

red onion

red onion

1 small

sea salt

sea salt

1 teaspoon

sun-dried tomatoes

sun-dried tomatoes

0.33333334 cup

vegetable stock

vegetable stock

2.5 cups

wheat berries

wheat berries

0.5 cup

Cooking in Steps

  1. 1
    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.

    wheatberries

    wheatberries

    water

    water

  2. 2
    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.

    sun dried tomatoes

    sun dried tomatoes

    lentils

    lentils

    stock

    stock

    water

    water

    sauce pan
    sauce pan
  3. 3
    Drain and chop.Meanwhile, mix the onion, jalapeo, balsamic vinegar and salt in a large bowl.

    balsamic vinegar

    balsamic vinegar

    onion

    onion

    salt

    salt

    bowl
    bowl
  4. 4
    Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking.

    lentils

    lentils

    parsley

    parsley

    chives

    chives

    garlic

    garlic

    thyme

    thyme

  5. 5
    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.

    mustard powder

    mustard powder

    black pepper

    black pepper

    coriander

    coriander

    olive oil

    olive oil

    lentils

    lentils

    onion

    onion

    herbs

    herbs

    bowl
    bowl
  6. 6
    Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens.

    greens

    greens

    kale

    kale