Wheat Berry & Black Lentil Salad with Citrus Dressing
An easy meal to make for the week ahead. Switch up the legumes or grains based on what you have in your pantry, though I highly recommend trying the recipe as is if you've never had wheat berries or black lentils before! Both are delicious, especially with this combination of flavors.
Ingredients
- 1 cup Dry Wheat Berries, Rinsed & Drained
- 1 cup Dry Black Lentils, Rinsed & Drained
- 1 bunch Fresh Asparagus, Trimmed
- 2 small Shallots, Peeled & Sliced
- 3-4 cloves Garlic, Peeled
- 1 tsp Lemon Pepper Seasoning
- 1 large Lemon, Juice & Zest
- 2 tbsp Lemon Herb Olive Oil
- 1 tbsp Dijon Mustard
- 1 pinch Salt & Pepper
- Leafy Greens and/or Microgreens to Serve
Instructions
- Cook the wheat berries and black lentils in separate saucepans, according to instructions. The wheat berries should take just under an hour, while the lentils should take about 20 minutes. Once both are cooked through, drain any excess liquid and set aside.
- Preheat the oven to 350 degrees Fahrenheit. Place your trimmed asparagus, shallots and garlic cloves on a lined baking sheet. Sprinkle with lemon pepper seasoning then bake for 15 minutes, or until the asparagus is cooked to your liking. Remove from heat, let cool then cut the asparagus into bite-sized pieces and slice the garlic cloves.
- While everything else cooks, add the dressing ingredients (lemon juice through salt and pepper) to a jar and shake together.
- Mix the cooked wheat berries, lentils, asparagus mixture, and dressing together in a large bowl. Serve over fresh leafy greens with extra microgreens if you have them for a totally nutritious lunch or dinner! Or maybe even breakfast if you choose...