Summary:

Need a vegan side dish? Lentil Salad with Rye Berries and Sun-Dried Tomatoes could be a great recipe to try. This recipe serves 4. For $2.2 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 498 calories, 24g of protein, and 14g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up sun-dried tomatoes, mustard powder, vegetable stock, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by foodandspice.blogspot.com. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is tremendous. Similar recipes include Spinach Quiche with Sun-Dried Tomatoes, Lentil Salad With Sun-dried Tomatoes And Feta, and Artichoke and Sun Dried Tomato Pasta.

Dietary Info:

Ingredients:

• 1 leaves baby arugula leaves - $3.49
• 2 tablespoons balsamic vinegar - $3.99
• 0.5 cup dried green lentils - $3.79
• 0.33333334 cup fresh chives - $2.49
• 0.33333334 cup fresh parsley - $1.29
• 2 tablespoons fresh thyme - $2.49
• 1 clove garlic - $0.89
• 0.5 teaspoon ground coriander - $4.49
• 1 jalapeno - N/A
• 1 cup lentils - N/A
• 0.5 teaspoon mustard powder - N/A
• 3.5 tablespoons olive oil - N/A
• 4 servings pepper - $1.99
• 1 small red onion - $1.69
• 1 teaspoon sea salt - N/A
• 0.33333334 cup sun-dried tomatoes - $5.49
• 2.5 cups vegetable stock - $1.59
• 0.5 cup wheat berries - N/A

Instructions:

1. Rinse the rye or wheat berries and soak for 8 hours or overnight in several inches of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 50 minutes or until tender.
2. Drain and set aside.Meanwhile, rinse the lentils and transfer to a medium saucepan along with the stock or water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes or until the lentils are tender, taking care not to overcook.While the grains and lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
3. Drain and chop.Meanwhile, mix the onion, jalapeo, balsamic vinegar and salt in a large bowl.
4. Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking.
5. Drain the lentils and add to the bowl with the onions and herbs, along with the cooked grains, olive oil, mustard powder, coriander and black pepper. Stir to combine.
6. Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens.