Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 247.8 Kcal (1037 kJ) | ||
| Calories from fat | 70.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 12% | |
|---|---|---|---|
| Sodium | 195.36mg | 8% | |
| Potassium | 477.85mg | 10% | |
| Total Carbs | 35.39g | 12% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 12.49g | 50% | |
| Protein | 9.8g | 20% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 3.3mg | 18% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 210.34 Kcal (881 kJ) | ||
| Calories from fat | 59.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 12% | |
|---|---|---|---|
| Sodium | 165.82mg | 8% | |
| Potassium | 405.61mg | 10% | |
| Total Carbs | 30.04g | 12% | |
| Sugars | 2g | 9% | |
| Dietary Fiber | 10.6g | 50% | |
| Protein | 8.32g | 20% | |
| Vitamin C | 12.8mg | 25% | |
| Iron | 2.8mg | 18% | |
| Calcium | 41.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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