Barley Lentil Salad

Submitted by dicentra

"From Beyond Horn of the Moon."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 cup barley
• 1 cup green lentil
• 5 garlic cloves, peeled and minced
• 1 large red onion, chopped
• 2 cups diced celery (4 stalks)
• 3⁄4 cup fresh parsley, minced
• 1⁄4 cup olive oil
• 1⁄3 cup lemon juice
• 1 tablespoon Dijon mustard
• 1⁄2 teaspoon salt

directions

1. Bring the barley and 2 1/2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed ant the barley is tender, about 45 minutes.
2. Meanwhile, bring the lentils and 2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered until the water is absorbed and the lentils are tender, about 20-30 minutes.
3. Transver the barley and lentils to a medium bowl and stir in the garlic.
4. When the barley and lentils have cooled, strin in the onion, celery and parsley.
5. Whisk together the olive oil, lemon juice, mustard and salt. Stir the dressing into the salad and serve at room temperature.

Reviews

[ljrain]

Cant go wrong with this basic recipe. I use hulless barley, which actually has the hull, rather than the pearl barley, in which hull is removed, and much less nutrition. But this barley takes longer to cook - I soak it overnight, then I put it in the InstaPot it for 23 mins. It says 2 1/2 x water, but there is a lot of liquid left. Barley water very nutritious if you like a nutty tasting drink. The barley is soft and crunchy. The lentils I tend to overcook, usu around 20", but I need to stop the cooking and strain them before they turn to mush. I added finely chopped celery, scallions, and red bell pepper, and shredded some carrot into it. Also chopped up some apple and put it in. I put some avocado on the side. You also can add kale, or any other vegetable. I put too much onion and it was too hot for my elderly mom (she's very sensitive) but it mellowed after a couple days and she was able to eat it.