Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Ingredients:

• baby kale leaves or other salad greens to serve
• 2 tablespoons balsamic vinegar
• 1/2 cup green lentils
• 1/3 cup chopped fresh chives
• 1/3 cup chopped fresh parsley
• 2 tablespoons fresh thyme or 2 teaspoons dried
• 1 clove garlic, minced
• 1/2 teaspoon ground coriander
• 1 jalapeño, seeded and finely chopped
• 1 cup Puy (French) lentils
• 1/2 teaspoon mustard powder
• 3 1/2 tablespoons olive oil
• fresh cracked black pepper to taste
• 1 small red onion, finely chopped
• 1 teaspoon sea salt, or to taste
• 1/3 cup sun-dried tomatoes
• 2 1/2 cups vegetable stock or water
• 1/2 cup rye or wheat berries

Course: salad

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