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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Beyond Horn of the Moon. Ingredients:
1 cup barley |
1 cup green lentil |
5 garlic cloves, peeled and minced |
1 large red onion, chopped |
2 cups diced celery (4 stalks) |
3/4 cup fresh parsley, minced |
1/4 cup olive oil |
1/3 cup lemon juice |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
Directions:
1. Bring the barley and 2 1/2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed ant the barley is tender, about 45 minutes.
2. Meanwhile, bring the lentils and 2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered until the water is absorbed and the lentils are tender, about 20-30 minutes.
3. Transver the barley and lentils to a medium bowl and stir in the garlic.
4. When the barley and lentils have cooled, strin in the onion, celery and parsley.
5. Whisk together the olive oil, lemon juice, mustard and salt. Stir the dressing into the salad and serve at room temperature.
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