Recipe

Barley & Lentil Salad



Barley & Lentil Salad


Today I want to share with you my all time favourite mouth watering summer salad. It’s jam packed with flavour and loaded with nutritious and delicious ingredients. The recipe below can serve about 6 to 7 people.

Health Fact: Barley is a whole grain with a chewy texture and mild, nutty flavor. It doubles in size when cooked and contains many important vitamins, minerals and antioxidants. Most notably, barley is a good source of beta-glucan, a fiber that’s strongly linked to improving cholesterol levels and boosting heart health.

Ingredients
1 cup of pot barley
2 cups of water
1 vegetable bouillon cube, crumbled
1 cup of lentils, rinsed and drained from a can
½ a cup of black beans, rinsed and drained from a can
1 cup of cherry tomatoes, cut into quarters
½ cup carrots, shredded or julienned
¼ cup olives, black or green, pitted and sliced
½ cup parsley, chopped
¼ cup fresh mint, chopped
¼ cup red bell pepper, diced
¼ cup green or red onions, finely sliced

Salad Dressing
¼ cup olive oil
½ cup lemon juice
1 tbsp apple cider vinegar
1 tbsp dried oregano
1 tbsp dried mint
1 tbsp sumac
1 tbsp salt

Directions
1. You can cook the barley 1 of two ways. 1) If you have an Instant Pot, add the first three ingredients to the pot and set to pressure cook for 20 minutes. Or 2) Use your stovetop, in a medium sized pot, add the first three ingredients and simmer on low for 35 minutes or until the barley is soft and chewy.
Add cooked barley to a large salad bowl and add the remaining ingredients, toss and serve.
Enjoy on its own or add as a side with any meal.

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