Serves: 7 cups
Source: Lentils.ca
Ingredients
Salad
- 2 1/2 – 3 cups (625 -750 mL) water
- ½ cup (125 mL) green lentils
- ½ cup (125 mL) pearl or pot barley
- 1 garlic clove, finely grated or crushed
- 2 – 3 cups (500-750 mL) finely chopped kale or spinach, tough stems discarded
- 1 tart apple, cored and diced
- ½ cup (125 mL) crumbled feta
- ¼ cup (60 mL) finely chopped purple onion
Vinaigrette
- 1/3 cup (75 mL) canola oil
- 2 Tbsp (30 mL) lemon juice
- 2 Tbsp (30 mL) white wine or rice vinegar
- 2 tsp (10 mL) grainy mustard
- 1 tsp (5 mL) honey or granulated sugar
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/3 cup (75 mL) chopped toasted almonds
Instructions
1. In a large saucepan, combine water, lentils, barley and garlic. Boil for 20 minutes or until tender. Drain well, discarding the garlic, and set aside to cool completely.
2. In a bowl, combine lentils and barley with kale, apple, feta and purple onion.
3. To prepare vinaigrette: In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over the salad and toss to combine. Top with almonds just before serving.