Lentil and Wheatberry Salad
I served this with a crusty sourdough bread. It made 3 servings. (Two for us last night, with enough left for my lunch today).
- 1 cup wheat berries
- 2 cup water
- ½ cup lentils (this was all I had on hand — more would be better)
- 1 cup water
- assorted vegetables 
- herbs 
- fatfree dressing 
- Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer 45 minutes 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.
- Toss everything together well and chill (if you have time; I only chilled it about 15 minutes last night — but the veggies were all cold when i added them—and the frozen peas helped out, too).
- I used: yellow summer squash, green pepper, sweet onion, peas (I used frozen peas, straight from the bag — they helped chill the lentils and wheatberries while thawing), and mushrooms. (I would have added some chopped tomato, but we were out).
- I used: parsley (1 – 2 tbsp chopped fresh), basil (1 tbsp chopped fresh)
- I used some 7-Seas Fatfree red wine vinegar dressing — just enough to coat everything, but not so much that it was swimming in dressing. The bits of red pepper in the dressing also added a little more color to the salad.