Emmer, Lentil and Celery Salad With Lemon-Cumin Dressing

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This room-temperature crockery is perfect picnic, potluck and luncheon fare. Alternately, service it arsenic a broadside crockery to a grilled oregon roasted main. The lentils tin beryllium omitted oregon swapped for cooked chickpeas oregon achromatic beans.

Emmer, a benignant of farro sometimes called farro medio, is an heirloom hulled wheat atom that makes a full macromolecule erstwhile combined with lentils. It is disposable astatine natural/organic nutrient stores.

The grains and lentils tin beryllium prepped, dressed and refrigerated up to 3 days successful advance. Stir successful the vegetables, herbs and seeds conscionable earlier serving.

From nutrient writer Emily C. Horton.

Ingredients

measuring cup

Servings: 4 (makes astir 6 cups)

1 cupful full emmer (may substitute wheat berries)
3/4 cupful dried greenish French du Puy lentils oregon brownish Spanish Pardina lentils
2 cups diced celery ribs
1 poblano pepper, stemmed, seeded and diced
1/4 cupful finely diced onion
2/3 cupful chopped parsley
1 1/2 teaspoons oversea salt
2 tablespoons caller citrus juice
5 tablespoons positive 1 spoon extra-virgin olive oil
1 spoon cumin seed, toasted, past crushed (see NOTES)
1 ample clove garlic, pounded into a paste oregon minced
1 spoon to 2 teaspoons Aleppo capsicum oregon Marash reddish capsicum flakes
1 tablespoonful positive 1 spoon unhulled sesame seeds, toasted (see NOTES)
One 4-ounce artifact homemade oregon good-quality feta food (optional; spot related recipe)

Nutritional Facts

Per serving

Calories
510
Fat
22 g
Saturated Fat
3 g
Carbohydrates
63 g
Sodium
850 mg
Protein
11 g
Fiber
20 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Emily C. Horton.

Tested by Claudia Kilmer.

Published October 10, 2015

Updated March 15, 2026