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!
Place barley (3/4 cup), 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 brown lentils (3/4 cup) to pot, simmer for 20 minutes, or until lentils and barley are fully cooked.
Meanwhile, whisk together the olive oil (1/4 cup), red wine vinegar (2 tablespoons), fresh dill (1 tablespoon), fresh parsley (1 tablespoon), 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl.
Drain the barley and lentils of any extra water.
Mix barley and lentils with dressing in the large bowl. Cover and chill for at least two hours.
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.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.