Step 1

Soak the spelt berries in a bowl of water overnight, or for at least 8 to 12 hours. Drain and rinse well.

Step 2

Add the drained spelt berries into a medium pot and cover with a couple inches of water. Bring to a low boil over high heat, then reduce heat to medium, cover, and simmer for 30 to 35 minutes until tender, but still chewy. Drain excess water.

Step 3

Rinse and drain the lentils. Add to a medium pot and cover with a couple inches of water. Increase heat to high and bring to a boil and then immediately reduce the heat to medium and simmer, uncovered, for 15 to 20 minutes until tender, but still a bit chewy. French lentils will hold their shape beautifully and won't break down like regular green or brown lentils. Drain well.

Step 4

Prepare the Lemon-Tahini Dressing: Mince the garlic in a mini food processor. Add the rest of the ingredients and process until smooth. Set aside.

Step 5

In a large skillet or pot, add the oil, onion, and garlic, along with a pinch of salt. Stir. Sauté over medium heat for 3 to 5 minutes, until the onion softens.

Step 6

Stir in the chopped red pepper and tomato and sauté for another 7 to 8 minutes.

Step 7

Add the spinach, cooked spelt berries and lentils, and stir to combine. Sauté until just wilted. Remove the pot from the heat.

Step 8

Stir in all of the Lemon-Tahini Dressing, and the fresh parsley. Season with salt and pepper to taste.

Step 9

Serve with chopped green onion and lemon zest on top, if desired. This salad is lovely served on top of a leafy green salad, or you can serve it with hummus and crackers on the side too.