Barley Lentil Salad

If you’ve ever tried black beluga lentils you may never go back to regular lentils again. They resemble beluga caviar and have a less earthy taste than green lentils. You can find them in well-stocked supermarkets, health-food stores and bulk food stores.

1. Bring 2 small saucepans of water to a boil. In one pan, add the lentils. Add the barley to the other pan. Return each pot to a boil, cover, reduce the heat to medium and simmer for 20 to 25 minutes or until the barley and lentils are tender. Drain and rinse under cold running water until completely cooled. Transfer to one serving bowl.
2. Add garlic, kale, feta, onion, oil, juice, mustard, almonds, and salt and pepper. Toss until well combined. Serve.

1/2 cup black beluga lentils or green lentils, rinsed and drained
1/2 cup pearl barley
1 tsp minced garlic
2 1/2 cups lightly packed finely chopped kale or spinach
3 oz crumbled light feta cheese
1/2 cup finely chopped red onion
3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 cup toasted sliced blanched almonds
Salt and pepper

Makes 6 servings

Prep Time: 5 minutes
Cook Time: 25 minutes

Nutritional Information per Serving
Calories 253
Carbohydrates 28.4 g
Fibre 8.0 g
Protein 10.9 g
Fat 11.8 g
Saturated Fat 2.5 g
Cholesterol 4.2 mg
Sodium 279.5 mg