Recipe: Lentil-Wheatberry Salad

Lentil-Wheatberry Salad

  • Servings: 4-6
  • Difficulty: easy
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It’s summer time and the garden is getting going. We are enjoying some warm summer days, which are especially appreciated after the winter we have had! So, in the name of welcoming summer, here is a delicious summer salad that is also quite filling!

Lentil-Wheatberry Salad
1 cup dry brown/green lentils
1 1/2 cups un-cooked wheatberries
1/4 cup packed fresh minced parsley
1/2 small red onion, minced
2 cucumbers diced
1 large tomato diced
3/4 cup pitted kalamata olives, halved

Dressing ingredients:
1/4 cup lemon juice
1/4 olive oil
2 medium garlic cloves, minced
1/2 tsp dried oregano
1-2 TB of fresh mint leaves (this stuff grows really easily. Start some in your backyard today!)
1 TB dried dill
Fresh black pepper to taste

1. Cook the wheatberries but putting them in a pan and adding 3 cups of water.  Bring it to a boil and then cover and simmer for 1 to 1 1/2 hours OR cook in a pressure cooker for 30 minutes.  Drain the wheatberries and set aside.
2) Place the lentils in a medium-sized saucepan, cover with water, and bring to a boil. Turn the heat to low, partially cover, and allow to simmer without agitation for 20 to 25 minutes, or until lentils are tender (but not mushy). Drain and transfer to a large bowl
3) When the lentils and wheatberries are all done, mix them with the rest of the salad ingredients.
4) In a separate bowl or glass, mix the dressing ingredients, and then pour them over the salad and mix well. This is best chilled before serving – or let it live in your fridge and pull out a little for lunch every day!

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