Awesome Lentil Barley Salad Food

AWESOME LENTIL-BARLEY SALAD

Steps:

• In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
• Drain and rinse with cool water.
• Transfer to a salad bowl and toss with the onions/chives.
• Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.

BARLEY LENTIL SALAD

Steps:

• 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.

BARLEY SALAD

Steps:

• In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
• Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

BARLEY AND LENTIL SOUP

Steps:

• Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
• Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
• Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

BARLEY, LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

LENTIL BARLEY STEW

Steps:

• Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
• Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
• Remove from heat. Stir in arugula and season with salt to serve.

CURRIED LENTIL AND BARLEY CASSEROLE

Steps:

• Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
• Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

HOMEMADE LENTIL BARLEY STEW

Steps:

• In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally., Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.