Lentil and Wheatberry Salad

I served this with a crusty sourdough bread. It made 3 servings. (Two for us last night, with enough left for my lunch today).

Ingredients

 * 1 cup wheat berries
 * 2 cup water
 * ½ cup lentils (this was all I had on hand — more would be better)
 * 1 cup water
 * assorted vegetables
 * herbs
 * fatfree dressing

Directions

 * 1) Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer 45 minutes to 1 hour, until berries are tender, but still chewy (not mushy).
 * 2) Sort lentils, removing any deformed ones and any stones that may be mixed in.
 * 3) Rinse a couple of times, then put them in saucepan with 1 cup of water, bring to a boil, reduce heat, cover and simmer about 30 minutes, again, so they are done but not mushy.
 * 4) When both lentils and wheatberries are done, drain any excess water, put into large bowl and chill while you cut up vegetables.
 * 5) Vegetables can vary according to what you have on hand.
 * 6) Toss everything together well and chill (if you have time; I only chilled it about 15 minutes last night — but the veggies were all cold when i added them—and the frozen peas helped out, too).