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Ingredients
- 1 c. barley
- 1 c. green lentils
- 5 lrg garlic cloves, peeled and chopped
- 1 c. minced red onion, (1 large onion)
- 2 c. diced celery, (4 stalks)
- 3/4 c. chopped fresh parsley
- 1/4 c. extra virgin olive oil
- 1/3 c. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 tsp salt
Directions
- 1. Bring the barley and 2 1/2 c. of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, till the water is absorbed and the barley is tender, about 45 min.
- 2. Meanwhile, bring the lentils and 2 c. of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, till the water is absorbed and the lentils are tender, 20 to 30 min.
- 3. Transfer the barley and lentils to a medium-size bowl, and stir in the garlic. When the barley and lentils have cooled, stir in the onion, celery, and parsley.
- 4. Whisk together the extra virgin olive oil, lemon juice, mustard, and salt. Stir the dressing into the salad, and serve at room temperature.
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