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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Annie was a coworker who brought in this dish she had created. I liked the salad so much that I experimented with various ingredients to find what worked for me. This is a wonderful summer dish that I have served often and everyone loves. -Stacy Wallace, Chatham, NY Ingredients:
1 cup dried lentils |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 cup uncooked pearl barley |
2 3/4 cups water |
3/4 cup diced red onion |
1/2 cup chopped fresh parsley |
1/2 cup fresh lemon juice |
1/4 cup olive oil |
1/2 teaspoon salt |
2 garlic cloves, minced |
parsley sprigs (optional) |
Directions:
1. Combine lentils and broth in a large saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or just until liquid is absorbed, stirring occasionally. Stir in barley and 2 3/4 cups water; bring to a simmer. Cook 18 minutes or until liquid is absorbed, stirring occasionally. Transfer lentil mixture to a large bowl. Add onion and next 5 ingredients (through garlic), stirring well to combine. Cool to room temperature. Cover and chill at least 1 hour before serving. Garnish with parsley sprigs, if desired.
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