Wednesday, July 11, 2018

Lentil, Barley and Date Salad

Looking for a hearty salad or side side dish?  This salad is very filling and versatile.  It can be served warm or cold. 
  • 3/4 cup French green lentils
  • 3/4 cup pearl barley rinsed
  • 1 bay leaf
  • 2 diced green onions or chives
  • 1/2 cup chopped dates
  • 1/2 cup roasted pumpkin seeds*
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 lemon, zest and juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup or honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
* I like "candying" the pumpkin seeds by heating them up a frying pan with 2 teaspoons of maple syrup for 2 minutes.

  1. Fill a medium pot with 6 cups of water and add lentils, barley and a bay leaf.  Bring to a boil and cook uncovered for 20 minutes or until both are tender. Drain and rinse with cold water to cool. Remove bay leaf.
  2. In a medium bowl stir in remaining ingredients and stir to combine.  Add cooked lentils and barley and stir again to fully mix.  Serve warm or cold

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