"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

Anastasia Wallace, Chatham, New York
Recipe by Cooking Light July 2006

Gallery

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

248 calories; calories from fat 26%; fat 7.1g; saturated fat 1g; mono fat 5.1g; poly fat 0.8g; protein 10.5g; carbohydrates 38.1g; fiber 7.6g; iron 3.2mg; sodium 231mg; calcium 19mg.
Advertisement