Lentil & Barley Salad with Tomatoes, Spinach & Feta

Name: Lentil & Barley Salad with Tomatoes, Spinach & Feta
Ingredients: ½ cup (125 mL) dry green lentils; 1 tomato, chopped, or a handful of grape tomatoes, halved; 1 packed cup (250 mL) fresh spinach or flat-leaf parsley, chopped; 1 packed cup (250 mL) fresh spinach or flat-leaf parsley, chopped; ½ cup (125 mL) crumbled feta cheese; ½ cup (125 mL) pot or pearl barley; ½ cup (125 mL) pot or pearl barley; 1 garlic clove, peeled (optional); 1 tomato, chopped, or a handful of grape tomatoes, halved; 1 tsp (5 mL) maple syrup or honey; 1 Tbsp (15 mL) grainy mustard; ¼ cup (60 mL) balsamic vinegar or lemon juice; ¼ cup (60 mL) balsamic vinegar or lemon juice; ¼ cup (60 mL) olive or canola oil; ¼ cup (60 mL) olive or canola oil; Freshly ground black pepper; ¼ small purple onion, finely chopped; 1 garlic clove, crushed; 1 tsp (5 mL) maple syrup or honey

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Green Lentils and barley cook in the same length of time, so you can boil them together for grainy salads or to add to soup. Cooked, they freeze well—if you want to make a big batch while you’re at it, freeze cupfuls of green lentils and barley in freezer bags (without additional liquid) to toss in soup or use as a base for another salad. It’s real convenience food from your own private freezer aisle.

Ingredients

Vegetarian

Ingredients

Method