Lentil, Barley, & Wheat Berry Salad – Lentils.org

Lentil, Barley, & Wheat Berry Salad

  By lentilsorg  

July 13, 2015

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  • Prep: 1 Hour
  • Cook: 40 Minutes
  • 1 Hour

    40 Minutes

    1 Hour 40 Minutes

  • Yields: 8


  1. In a medium saucepan, cover the wheat berries with a few inches of water; bring to a boil. Remove from heat and let stand for an hour. (Alternatively, soak them in water overnight.)
  2. Pour off most of the water from the wheat berries, add the barley and lentils to the pot and cover with water by a few inches. Bring to a boil and cook for 40 minutes, until the grains and lentils are tender. Drain and rinse under cold water to stop them from cooking; drain well and transfer to a bowl. Stir in the raisins or apricots and let cool completely. (They will plump up, absorbing any excess moisture.)
  3. Add the apple, celery, kale, feta, onion, and walnuts. In a small bowl or jar, whisk or shake together all the dressing ingredients, seasoning with salt and pepper to taste. Drizzle over the salad and toss to coat. Serve immediately or refrigerate until needed.



½ cup (125 mL) wheat berries

½ cup (125 mL) pearl or pot barley

½ cup (125 mL) green or brown lentils

¼ cup (60 mL) golden raisins or chopped dried apricots

1 tart apple, cored and diced

2 celery stalks, chopped

½ -1 cup (125-250 mL) chopped kale, spinach, or Italian parsley

½ cup (125 mL) crumbled feta

¼ cup (60 mL) finely chopped purple onion

½ cup (125 mL) chopped walnuts, toasted


⅓ cup (75 mL) canola oil

¼ cup (60 mL) white balsamic vinegar or lemon juice

2 tsp (10 mL) grainy mustard

2 tsp (10 mL) sugar

1 small garlic clove, finely crushed (optional)

dash salt and freshly ground black pepper


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium320 mg
Potassium323 mg
Protein9 g
Cholesterol15 mg
Sugar9 g
Total Fat17 g
Saturated Fat3 g
Total Carbohydrates36 g
Dietary Fiber7 g