Spelt Berry and Lentil Salad
Serves 6
Time 9 hr
This colorful salad is as delicious as it is beautiful. An excellent side dish, it's also great paired with bread and cheese for a terrific light meal.
Special Diets:
Ingredients
- 1 cup spelt berries, soaked 8 hours or overnight in cold water to cover
- 3/4 cup French green lentils
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 carrots, grated
- 3 celery stalks, thinly sliced
- Large leaves from 1 head radicchio
- 3 hard-boiled eggs, cut into wedges
Method
In a medium saucepan, combine spelt and 3 cups water.
Bring to a boil, lower heat, and simmer, covered, until berries are tender and a few begin to pop open, about 50 minutes.
Drain and set aside.
Meanwhile, in another medium saucepan, combine lentils and 3 cups water.
Bring to a boil, lower heat, and simmer, covered, until lentils soften but are not mushy, about 15 minutes.
Drain, rinse under cold running water, and drain again.
In a large bowl, whisk together vinegar, oil, garlic, thyme, salt and pepper.
Add spelt, lentils, carrots and celery and toss.
Cover a small platter with radicchio leaves and spoon spelt salad on top.
Top with eggs and serve at room temperature, or cover and chill.
Nutritional Info:
Per serving: 260 calories (80 from fat), 9g total fat, 1.5g saturated fat, 95mg cholesterol, 440mg sodium, 37g carbohydrates (7g dietary fiber, 3g sugar), 12g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup spelt berries, soaked 8 hours or overnight in cold water to cover
- 3/4 cup French green lentils
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 carrots, grated
- 3 celery stalks, thinly sliced
- Large leaves from 1 head radicchio
- 3 hard-boiled eggs, cut into wedges