Emmer, Lentil and Celery Salad With Lemon-Cumin Dressing

1 cup whole emmer (a type of farro, may substitute wheat berries)

¾ cup dried green French du Puy lentils or brown Spanish Pardina lentils

2 cups diced celery ribs

1 poblano pepper, stemmed, seeded and diced

¼ cup finely diced onion

2/3 cup chopped parsley

1½ teaspoons sea salt

2 tablespoons fresh lemon juice

5 tablespoons plus 1 teaspoon extra-virgin olive oil

1 teaspoon cumin seed, toasted, then ground (see NOTES)

1 large clove garlic, pounded into a paste or minced

1 to 2 teaspoons Aleppo pepper or Marash red pepper flakes

1 tablespoon plus 1 teaspoon unhulled sesame seeds, toasted (see NOTES)

One 4-ounce block homemade or good-quality feta cheese (optional)

Place the emmer in a medium, heavy pot. Cover with water by 2 inches; bring to just below a boil over medium heat; partially cover and cook for 35 to 45 minutes, until the emmer is just tender but still chewy. (Wheat berries might cook for 50 to 60 minutes before becoming tender.) Remove from the heat and let stand for 5 minutes. Drain completely; once the emmer is completely dry, transfer to a large bowl.

Meanwhile, place the lentils in a medium, heavy pot. Cover with water by 2 inches; bring to just below a boil over medium heat, then partially cover and cook over medium heat, until the lentils are barely tender, 15 to 20 minutes. Remove from the heat, cover and allow the lentils to cool in their cooking liquid. Drain thoroughly, then transfer them to the bowl with the emmer, along with the celery, poblano pepper, onion and parsley.

Combine the salt and lemon juice in a small bowl, stirring until the salt has dissolved. Whisk in the oil until emulsified, then add the cumin, the garlic and the red pepper flakes to form a dressing.

Pour over the emmer mixture in the large bowl, tossing until well coated. Add half of the toasted sesame seeds, then toss the salad again. Garnish with the remaining sesame seeds. Divide among individual plates; crumble 1 ounce of feta cheese, if using, over each portion. Serve right away.

Notes: Toast the cumin seed in a small, dry skillet over medium heat for 2 to 3 minutes, until fragrant and lightly browned. Cool completely, then grind into a coarse powder in a dedicated spice grinder. Toast the sesame seeds in small, dry skillet over medium heat for 3 to 4 minutes, shaking the pan as needed to avoid scorching, until fragrant and lightly browned. Cool completely before using.

Serves four.

Nutrition | Per serving: 510 calories, 11 g protein, 63 g carbohydrates, 22 g fat, 3 g saturated fat, 0 mg cholesterol, 850 mg sodium, 20 g dietary fiber, 2 g sugar

From food writer Emily C. Horton.