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Lentil & Barley Salad

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
  cup canola or olive oil
 ¼ cup balsamic vinegar
 2 tsp brown sugar
 1 tsp grainy mustard
1

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.

2

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.