French lentil and barley summer salad
Try this refreshing French lentil and barley summer salad recipe bursting with lively flavors and vibrant textures. Ideal for a light and flavorful meal.
Ingredients:
- 1 cup French Lentils
- 1 cup Pearled Barley
- 1 Zucchini
- 1 Sweet Red Pepper
- 1 Large White Onion
- 2-3 Cloves Garlic
- 1 bunch Fresh Basil
- 1 tablespoon EVOO
- 1 tablespoon Red Wine Vinegar
- 1-2 teaspoons Honey
- Dash Salt and Pepper
Instructions:
- Begin by washing the barley thoroughly, then transfer it to a pot along with half of the onion (cut into quarters), 1-2 cloves of garlic, a bunch of basil, and 1 cup of water. Bring the mixture to a boil, then lower the heat and let it simmer until the barley is soft and has absorbed all the water. Remove the onion, garlic, and basil before serving.
- While the barley is cooking, rinse the lentils and place them in a different pot with 1.75 cups of water (you can adjust the amount later if necessary) and a sprig of basil. Bring it to a boil, then lower the heat and let it simmer until the lentils are tender yet retain their shape. Drain any excess liquid if needed.
- While the barley and lentils are on the stove, dice the zucchini, peppers, the remaining basil, and the rest of the garlic. Coat them with 1 teaspoon of Extra Virgin Olive Oil (EVOO) and place them on a baking tray lined with foil. Cook in the oven at 350F until they are done, which should take about 20-25 minutes.
- Finely chop the remaining onion and, once the lentils are ready, sauté them in a pan with 1 teaspoon of EVOO. Once they turn translucent, add the lentils and sauté over low heat for a bit of crunch (this step is optional!).
- In a large mixing bowl, whisk together 1 tablespoon of EVOO, red wine vinegar (RWV), and honey. Then, add the cooked barley, lentils, and roasted vegetables to the bowl and mix well with the dressing.
- Your dish is now ready to be enjoyed!
Summary:
- Calories: 1681 kcal
- Fat: 19 g
- Protein: 74 g
- Carbs: 317 g
- Potassium: 3032 mg
- Magnesium: 348 mg