Sort ingredients
wonderjen
QR Code
Listen
Pdf
Cook wheat berries per package directions.
Cut leaves from parsley and set aside; place stems in 4-quart saucepan along with lentils, bay leaf, bouillon base, 1 shallot half, 1 clove garlic, and 3½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until lentils are tender, 30 to 35 minutes. Drain lentils and discard bay leaf, shallot, garlic, and parsley stems.
In medium bowl, whisk together oil, lemon zest and juice, and ¼ teaspoon each salt and pepper. Thinly slice remaining shallot, finely chop remaining parsley leaves, and grate remaining clove garlic; stir into dressing along with celery, celery leaves, and olives. Fold in lentils and wheat berries, then top with ricotta salata.