Lentil & Barley Salad

Lentil & Barley Salad

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July 3, 2008

  • Makes: Serves 6.


1/2 cup dry green lentils

1/2 cup pearl or pot barley

1 garlic clove, peeled (optional)

1 tomato or a handful of grape tomatoes, chopped or halved

a big handful of fresh spinach or Italian parsley, chopped

as much crumbled feta as you like

some finely chopped purple onion or a chopped green onion

freshly ground black pepper


1/3 cup canola or olive oil

1/4 cup balsamic vinegar

2 tsp. brown sugar

1 tsp. grainy mustard


1In a medium pot of boiling water, cook the lentils, barley and garlic clove (if you like) for 40 minutes, or until tender. Drain well in a colander and discard the garlic clove.

2Let cool completely, then toss in a bowl with the tomato, spinach or parsley, feta, onion and a good grinding of pepper. In a small bowl or jar, whisk or shake together the oil, balsamic vinegar, sugar and mustard; drizzle over the salad and toss to coat. Serve immediately or refrigerate until it's time to eat.


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