Curried Lentil Salad

I used a combination of regular wheat berries
and charcoal wheat berries

Happy New Year!  What better way to start off the year than a delicious, healthful lentil salad.
Lentils are said to hold significance at the start of the year -- consuming them brings you luck for the year!
The reason is in the shape of the lentil: they resemble little coins and are symbolic of a plentiful and rewarding year to come!
A large part of the flavor of this salad is a curry vinaigrette, make your own curry or purchase it, but with a main component being turmeric you also get the benefits of this anti-inflammation and immune boosting herb.
Lots of fiber and protein in the lentils and more whole grain in the form of wheat berries (or spelt) and this is a powerhouse side dish.
The curry vinaigrette I have sweetened with honey, I find most people like curry subdued with a bit of sweet, but I have made this for myself without adding honey and I up the amount of white balsamic vinegar.
Experiment with what works for you, taste the vinaigrette as you go and add what works for you.

I used what are referred to as "ancient sweets" in many grocery stores.  It is an elongated thin skinned pepper.  I like the sweetness this adds to the dish but you can omit or substitute red bell peppers. 






1 cup black or green lentils **
1 cup wheat berries or spelt berries
2 "ancient sweets", roasted and peeled, chopped in 1/4" pieces
1/2 cup toasted pinenuts
1/4 cup roasted sunflower kernels, optional
1/4 cup raisins, re hydrated

Rinse and prepare lentils, cover with 3 cups water and cook until still toothsome (about 20 minutes on low boil).  Rinse and cook wheat berries in 4 cups of water until nearly soft (about 35-40 minutes).  Toss each with 1/3 of the curry vinaigrette while still warm.  Then stir lentils and berries together.  Add chopped peppers, raisins and pinenuts (and sunflower kernels if using).  Toss with the remaining 1/3 vinaigrette if needed.

**these lentils hold their shape when cooked, unlike the brown lentils used for soups

Curry Vinaigrette:
1/8-1/4 cup honey, to taste
1/2 cup olive oil
1/4 cup apple cider vinegar
1/3 cup white balsamic vinegar (more or less, to taste)
3 TB curry powder
salt to taste
pinch of allspice
pinch of cinnamon

Whisk all together or use a blender if you want a thicker vinaigrette.