Barley Lentil Salad Recipes

LENTIL BARLEY VEGETABLE SKILLET

Lentil Barley Vegetable Skillet image

Veggies, lentils and barley come together in this delicious and hearty skillet dinner recipe - featuring corn and Muir Glen® tomatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup dried lentils (8 oz), sorted, rinsed
1 medium carrot, sliced (1/2 cup)
1 small onion, coarsely chopped (about 1/3 cup)
3/4 cup uncooked quick-cooking barley
1 teaspoon dried basil leaves
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
1 medium green bell pepper, cut into thin bite-size strips
1 medium stalk celery, sliced (1/2 cup)
1 cup frozen corn (from 12-oz bag)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
Shredded Parmesan cheese, if desired

Steps:

In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

Nutrition Facts : Calories 225, Carbohydrate 51 g, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg

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

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