Barley & Lentil Salad
- ½ cup pearled barley
- ½ cup dried lentils
- salt
- ¼ cup dried cranberries
- ¼ cup toasted walnuts
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- ¼ cup chopped fresh flat leaf parsley
- freshly ground black pepper
Add 2 cups water, the barley, lentils, and ¼ salt to a 12in skillet and bring to a simmer over medium heat. Reduce the heat to low, cover, and cook for 20 to 25 minutes or until tender, but still chewy.
While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley, and ½ tsp salt in a medium bowl. Season with pepper.
When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl. Toss to mix. Taste for seasoning and more lemon, salt, or pepper if needed. Serve warm.
