Lentil & Barley Salad
Lentil & Barley Salad In a medium pot of boiling water, cook the lentils, barley and garlic clove (if you like) for 40 minutes, or until tender.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Pepper mill
- Colander
- Pot
- Stove
- Mixing bowl
- Mason jar
- Whisk
- Refrigerator
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
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