LENTIL SALAD

My Cellar

Serves 8

SALAD:

¾ cup (175 ml) wheat berries

½ cup (125 ml) wild rice

1 cup (250 ml) green lentils, picked, rinsed

½ tsp (2 ml) lemon juice

1 cup (250 ml) finely shredded red cabbage

1 cup (250 ml) peeled coarsely grated carrots

1 cup (250 ml) shredded fresh kale

½ red onion, thinly sliced, ring separated

2 Thai red chili peppers, seeded and thinly sliced into julienne strips

½ cup (125 ml) mixed minced fresh cilantro and mint

DRESSING:

¼ cup (60 ml) fresh lime juice

3 tbsp (45 ml) olive oil

1 tbsp (15 ml) Ponzu Sauce

1 tbsp (15 ml) minced, peeled ginger root

2 tsp (10 ml) sesame oil

2 tsp (10 ml) brown sugar

1 garlic clove, minced

1 cup (250 ml) chopped, salted, roasted peanuts, for garnish

To make SALAD: In a large saucepan of boiling salted water, add wheat berries. Cover, return to a boil and reduce to simmer. Cook for 30 minutes. Stir in wild rice and return to a boil. Reduce to simmer, cover and cook for 45 more minutes or until wheat berries and wild rice is tender but still firm. Drain and cool.
In a medium-sized saucepan combine lentils with 2½ cups (625 ml) water and ½ tsp (2 ml) lemon juice. Bring to a boil. Reduce heat and with lid ajar, cook over medium-low heat for 35 to 45 minutes or until lentils are tender. Remove from heat, drain and cool.
In a large bowl, combine cooked and cooled wheat berries, wild rice and lentils. Add cabbage, carrots, kale, onion and julienned Thai chili peppers.
Combine DRESSING ingredients in a bowl, other than peanuts, and whisk until blended. Drizzle over salad and gently fold in along with minced herbs. Cover and refrigerate. Scatter toasted peanuts over top just before serving.