Sunday, September 10, 2017

Lentil Barley Salad

Our family loves salads and I love to find new and different recipes. This is a very easy and flavourful salad. If you love garlic and fresh herbs then you have to make a batch.
With all the fresh cucumber, tomatoes and peppers in my garden I added them to this salad.
Lots of crunch and very filling. The salad is delicious as is without these added vegetables. The added barley makes this an complete protein salad. Make a bowl for your family or friends.

Lentil Barley Salad

Lentil Barley Salad with feta, tomatoes and cucumbers

The ingredients you will need

The herbs are minced.

Garlic is minced.

Broth is added

Garlic is sautéed.

Dressing ingredients are added and simmered a minute.

Lentils are cooked.

Herbs and dressing added to lentils.

The barley is cooked and added to the lentil herb mixture.

Lentil Barley Salad

These are my add-ins...sweet red pepper, cucumber, feta and tomatoes.


Ingredients: 1 C green lentils (or use brown lentils, which will cook a bit more quickly)
1 cup pearl barley, cooked and cooled.
2-3 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint (I used about 3/4 cup)
finely chopped fresh parsley (I used about 3/4 cup)
(use more or less herbs to taste, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste
Add-Ins: Optional - tomatoes, cucumber sweet pepper and feta cheese

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2-3 T olive oil in small frying pan, add garlic, and cook over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and transfer to a bowl add in the cooked barley. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils and barley are well-coated with the dressing. 

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

"Many a friendship -- long, loyal, and self-sacrificing -- rested at first upon no thicker a foundation than a kind word."

- Frederick William Faber (1814 - 1863)
English Priest and Hymn Writer

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