Saturday, April 21, 2012

Lentil & Barley Salad

This recipe is part of the Monthly Food Ingredient Challenge and coincidentally uses BOTH of the challenge ingredients for April.  Learn more about the Monthly Food Ingredient Challenge here:

Lentil & Barley Salad
Lentil & Barley Salad served as a side dish,

1/2 cup dry green lentils
1/2 cup pearl barley
2 garlic clove, peeled & chopped roughly into a few pieces each
1 cup fresh spinach (packed), chopped
1/2 cup sliced/crumbled feta cheese
1/4 cup walnut pieces, chopped roughly
freshly ground black pepper
a handful of cherry tomatoes, sliced for garnish

1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
1 tsp honey
Salt, to taste

1) Boil a medium sized pot of water.  Cook the barley, lentils, and garlic cloves (each cut in a few pieces) for about 40-45 minutes, or until tender.
2) Drain the barley and lentils well and set aside to cool.  I like to give the barley and lentils a quick rinse under cold water.
3) In a bowl, add the spinach, feta cheese, and walnut pieces to the cooled lentils and barley. Mix the dressing ingredients in a bowl and whisk until blended well. Then, pour the dressing overtop and stir lightly to coat.
4) Divide among bowls. Top with freshly ground pepper and a small handful of sliced cherry tomatoes.  Serve immediately.

I served this for a side dish on two nights.  I thoroughly enjoyed the salad even after it was left to marinade for a full day.  This is an individual preference.

Servings: 4, when served as a main course.  This salad also works great as a side dish.  If serving as a side dish, you may want to reduce the recipe accordingly.

(inspired from

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