Refreshing, hearty, and healthy, this Barley and Lentil Salad is the perfect vegan side dish or light meal. It's dressed with a delicious and tangy fresh dill vinaigrette, and it's SO inexpensive and easy to make!
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5 from 1 vote

Barley and Lentil Salad with Fresh Dill Vinaigrette

Refreshing, hearty, and healthy, this Barley and Lentil Salad is the perfect vegan side dish or light meal. It's dressed with a delicious and tangy fresh dill vinaigrette, and it's SO inexpensive and easy to make!
Prep Time10 mins
Cook Time30 mins
Servings: 6 -8
Author: Elizabeth Lindemann

Ingredients

  • 3/4 cup pearl or hulled barley*
  • 3/4 cup brown lentils
  • kosher salt and pepper
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh dill or 1 teaspoon dry
  • 1 tablespoon chopped fresh parsley

Instructions

  • Place barley, 1 teaspoon kosher salt, and approximately 4 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  • Add lentils to pot, simmer for 20 minutes, or until lentils and barley are fully cooked.
  • Meanwhile, whisk together olive oil, red wine vinegar, herbs, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  • Drain the barley and lentils of any extra water.
  • Mix barley and lentils with dressing in a bowl. Cover and chill for at least two hours.
  • Serve cold.

Notes

Hulled barley, which is a whole grain, takes longer to cook than pearl. Soak the hulled barley in water in the fridge overnight before cooking like you would dry beans- this will reduce cooking time so you can follow the instructions as you would for pearl barley.