Lentil & Barley Salad

Name: Lentil & Barley Salad
Ingredients: ½ cup dry green lentils; ½ 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; ⅓ cup canola or olive oil; ¼ cup balsamic vinegar; 2 tsp brown sugar; 1 tsp grainy mustard

AuthorJulie

Yields1 Serving

½ cup dry green lentils

½ 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

Dressing

⅓ cup canola or olive oil

¼ cup balsamic vinegar

2 tsp brown sugar

1 tsp grainy mustard

In 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.

Let 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.

Categorybeans, grains, one dish, salads, vegetarian

Ingredients