Lentil and Barley Salad

The warm weather is here and with that comes tons of barbecues and picnics loaded with pasta salads. Try standing out this year by skipping the pasta and reaching for barley. Way more nutritious than regular noodles, this recipe is so cheap that you can afford to make enough to feed your whole extended family, in-laws included:

Lentil and Barley Salad

• 3/4 c. lentils
• 3/4 c. barley
• 3 c. water
• 2 t. garlic
• 3 T. lemon juice
• 1 T. red wine vinegar
• 1/4 c. olive oil
• 1 small onion, finely chopped
• 1/2 t. garlic
• 1/2 t. oregano
• 1/2 t. basil
• 1/2 t. salt
• 1/4 t. black pepper

In a medium pot, bring water to a boil and add lentils, rice and 2 t. garlic. Cover, reduce heat to medium-low and simmer until fully cooked and water is absorbed (about 30 minutes). Meanwhile, in a medium bowl, combine lemon juice, red wine vinegar, olive oil, onion and seasonings. Add cooked lentils and rice to the dressing and stir to fully coat. Serve immediately or refrigerate for later use.