Barley Lentil Salad Recipes

BARLEY LENTIL SALAD

Barley Lentil Salad image

Make and share this Barley Lentil Salad recipe from Food.com.

Provided by dicentra

Categories Lentil

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup barley
1 cup green lentil
5 garlic cloves, peeled and minced
1 large red onion, chopped
2 cups diced celery (4 stalks)
3/4 cup fresh parsley, minced
1/4 cup olive oil
1/3 cup lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt

Steps:

Bring the barley and 2 1/2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed ant the barley is tender, about 45 minutes.
Meanwhile, bring the lentils and 2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered until the water is absorbed and the lentils are tender, about 20-30 minutes.
Transver the barley and lentils to a medium bowl and stir in the garlic.
When the barley and lentils have cooled, strin in the onion, celery and parsley.
Whisk together the olive oil, lemon juice, mustard and salt. Stir the dressing into the salad and serve at room temperature.

Nutrition Facts : Calories 327.8, Fat 10.3, SaturatedFat 1.5, Sodium 260, Carbohydrate 48, Fiber 16.4, Sugar 3.1, Protein 13.1

AWESOME LENTIL-BARLEY SALAD

Awesome Lentil-Barley Salad image

Best ever (and yummiest) hot-weather salad if you ask me. Has grains, has protein, has plenty of taste--what more could you ask for?

Provided by food girl II

Categories Grains

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup pearl barley
2/3 cup green lentil
1/3 cup green onion, finely sliced (or chives or red onion)
3 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced (or as much garlic as you can stand)
1/2-1 teaspoon ground cumin
1/2 teaspoon salt
pepper, to taste

Steps:

In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
Drain and rinse with cool water.
Transfer to a salad bowl and toss with the onions/chives.
Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.

Nutrition Facts : Calories 148.8, Fat 3.8, SaturatedFat 0.5, Sodium 148.9, Carbohydrate 23.6, Fiber 7.6, Sugar 0.7, Protein 5.9

LEMONY VEGETABLE BARLEY SALAD

Lemony Vegetable Barley Salad image

My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

1 cup quick-cooking barley
1/2 cup cut fresh green beans
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup finely chopped fresh broccoli
1/2 cup chopped fresh spinach
1 small onion, chopped
1 small tomato, seeded and chopped
1/3 cup chopped sweet yellow pepper
1/3 cup chopped fresh mushrooms
DRESSING:
1/4 cup lemon juice
2 tablespoons minced fresh basil
2 tablespoons olive oil
1 tablespoon water
1-1/2 teaspoons poppy seeds
1/2 teaspoon garlic salt
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED LENTIL AND BARLEY CASSEROLE

Curried Lentil and Barley Casserole image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup dried lentils, sorted and rinsed
2 cups fat-free vegetable or chicken broth
1 teaspoon curry powder
3 cloves garlic, finely chopped
3/4 cup uncooked quick-cooking barley
1 bag (1 pound) frozen corn, green peas and carrots (or other combination)
1 cup crumbled feta cheese (2 ounces)

Steps:

Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 25 mg, Fiber 12 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g

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