Simple and nourishing lentil and rye berry salad with sun-dried tomatoes and marinated onion and herbs
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.
