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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.
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.

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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  • 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