Minutes to Prepare: 15
Minutes to Cook: 10
Number of Servings: 8
Tips
Sprout Lentils 3 days before making this salad, wheat berries 2 days before, or earlier but kept in fridge.
This salad does have quite a bit of protein so could be a light meal in itself. We ate it with salmon, which was good each on it's own but didn't work well together for me. Carlie liked it as it was, but I would eat the salad as it's own meal next time.
Ingredients
Salt, 1 tsp
Black Pepper, 1 dash
Celery, raw, 1 stalk, medium
Basil, 1 tbsp
Garlic, 3 cloves
Lentils, 1 cup
Onions, raw, 1 medium (2-1/2" dia)
Spinach, fresh, 2 cup
Wheat Berries, dry, .5 cup
Beans, black, 1 cup
Bell Pepper, 1 large (3-3/4" long, 3" dia)
White Balsamic Vinegar, 2 tbsp Olive Oil, 2 tbsp
Zucchini, 1.25 cup, sliced
Heritage Tomatoe 1 medium chopped
Walnuts 1/3 cup
Directions
Place 2 cups spinach in a large bowl and set aside
Put sprouted lentils in a medium-sized saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without stirring for 5 minutes. While those are cooking, chop the veggies. Add the minimally sprouted wheat berries to the pot with the lentils, and let cook 5-10 minutes more till lentils are soft but not mushy. Drain well, and then transfer to large bowl on top of spinach, to wilt spinach lightly.
While the lentils and wheat berries are cooking use 1 of the Tablespoons of Olive oil to cook most of the the walnuts (set a handful aside for topping), red onion, garlic and basil until the red onion starts to clarify, then add the zucchini and cook just until it's softened a bit.
Add black beans and everything else to the lentils, except tomato chunks. Mix gently but thoroughly. Cover tightly and refrigerate. Just before serving, top with tomatoes and a few walnuts
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