Barley Lentil Salad Food

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.

BARLEY SALAD

Steps:

• Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
• While barley is cooking, chop vegetables and place in a large bowl.
• Add cooled barley and dressing. Toss well to combine.
• Garnish with feta cheese and parsley. Chill 1 hour before serving.

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.

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.

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.

HIGH-PROTEIN BARLEY VEGETABLE SOUP WITH LENTILS

Steps:

• Gather the ingredients.
• Spray a 4-quart saucepan with nonstick cooking spray .
• Add the garlic and onion, and sauté for 4 minutes, stirring occasionally.
• Add the carrots and celery; sauté for 3 minutes longer, stirring occasionally.
• Mix in 6 cups of the vegetable broth, and also the mushrooms, lentils, ​barley, tomato paste, thyme, curry powder, and bay leaf.
• Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender but not mushy.
• Blend in the remaining broth, Italian parsley, lemon juice, Worcestershire sauce, salt, and pepper.
• Remove the bay leaf and serve. Enjoy!