French Lentil And Barley Summer Salad

1. 1

   Rinse barley, then place in pot with half of the onion, quartered, 1-2 cloves garlic, a bunch of basil and 1 cup water. Bring to the boil then reduce heat and simmer until barley is tender and water absorbed. Remove onion, garlic and basil.

2. 2

   While barley cooks, rinse lentils and place in separate pot with 1.75 cups of water (you can add more later if needed) and a sprig of basil. Bring to the boil then reduce heat and simmer until lentils are tender but still hold their shape. Drain any liquid if necessary.

3. 3

   While barley and lentils are cooking, chop zucchini, peppers, a bunch of basil and the rest of the garlic. Toss in 1 tsp of EVOO and place in foiled baking tray. Bake in oven on 350F until cooked through (20-25 minutes).

4. 4

   Mince the remainder of the onion and, once lentils are done, fry in pan with 1 tsp EVOO. Once translucent, add lentils and fry on low-heat to add a bit of crisp (this step really is voluntary!)

5. 5

   Whisk 1 tbsp EVOO, RWV and honey together in large mixing bowl, then add cooked barley, lentils and veggies and toss in the dressing.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.