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