Brimming with bold, briny flavors, this high-fiber, high-protein salad livens up lentils.
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Ingredients
- 1/2 cup
wheat berries
- 1/2
bunch flat-leaf parsley
- 1 cup
green French lentils
- 1
bay leaf
- 2 tsp.
reduced-sodium vegetable bouillon base (we used Better Than Bouillon)
- 1
shallot, halved and divided
- 2
cloves garlic, divided
- 1/3 cup
plus 1 tbsp. olive oil
- 1 Tbsp.
lemon zest plus 1/4 c. lemon juice
-
Kosher salt and pepper
- 3
ribs celery, thinly sliced on bias, plus 1/4 c. celery leaves, finely chopped
- 1/4 cup
Castelvetrano olives, pitted and chopped
- 2 oz.
ricotta salata cheese, crumbled
-
- Step 1Cook wheat berries per package directions.
- Step 2Cut leaves from parsley and set aside; place stems in 4-quart saucepan along with lentils, bay leaf, bouillon base, 1 shallot half, 1 clove garlic, and 31/2 cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until lentils are tender, 30 to 35 minutes. Drain lentils and discard bay leaf, shallot, garlic, and parsley stems.
- Step 3In medium bowl, whisk together oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Thinly slice remaining shallot, finely chop remaining parsley leaves, and grate remaining clove garlic; stir into dressing along with celery, celery leaves, and olives. Fold in lentils and wheat berries, then top with ricotta salata.
SALT SMARTS: Our Test Kitchen uses Diamond Crystal kosher salt, which has lighter flakes than other brands. For Morton, use about half as much.
NUTRITIONAL INFORMATION (per serving): About 541 calories, 29 g fat (6.5 g saturated), 15 mg cholesterol, 723 mg sodium, 55 g carbohydrates, 12 g fiber, 3.5 g sugar (0 g added sugar), 20 g protein
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