Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.
|Lentil Salad with Rye Berries and Sun-Dried Tomatoes|
|Recipe by Lisa Turner
Adapted from Eat Like You Give A Damn: Recipes for the New Ethical Vegan
Published on November 28, 2015
Simple and nourishing lentil and rye berry salad with sun-dried tomatoes and marinated onion and herbs
Makes 4 servings
This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month. I am also sharing with Jac’s Meat Free Mondays weekly event.
On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course MealApply for a Loan here without collateral in Africa from African Development bank