Monday, April 18, 2011

Lentil and Barley Salad

Better than it looks.

Lentil and Barley Salad
Adapted from French in a Flash

1 C. Pearl Barley
1 C. Lentils
4 C. Vegetable Broth
2 C. Water
2 Garlic Cloves, smashed
1 Bay Leaf
Juice of 1 lemon
3 T. Extra Virgin Olive Oil
1/2 t. fresh Thyme, chopped
Black pepper
1/4 C. flat-leaf parsley, chopped
3 Green Onions, chopped
1/4 C. Feta Cheese, chopped

Put the barley in a medium saucepot over medium-high heat and toast, stirring often, until the barley smells toasty and little golden spots appear on the grains.  Add vegetable broth, water, garlic clove, the bay leaf, and a pinch of salt.  Cover and bring to a boil over high heat.  Add the lentils.  Then, reduce the heat to low and simmer, covered, until the barley and lentils are tender, about 40 minutes.  Drain excess liquid, and discard bay leaf and garlic.

While the barley and lentils are cooking, whisk together the lemon juice, olive oil, thyme, and salt and pepper, to form a vinaigrette. 

Toss the barley and lentils gently in a large bowl with the vinaigrette, parsley, and green onions.  Fold in the feta cheese.  Serve warm, or at room temperature.

No comments:

Post a Comment