Lentil and Barley Salad with Tomatoes, Spinach and Feta

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This recipe was adapted fromt the original in Spilling the Beans by Julie Van Rosendal and Sue Duncan


½ cup dry green lentils

½ cup pot or pearl barley

1 tomato, chopped

1 packed cup of fresh spinach or flat-leaf parsley, chopped

½ cup crumbled feta cheese

¼ small purple onion (or 1-2 green onions), finely chopped

Freshly ground black pepper



¼ cup olive or canola oil

¼ cup balsamic vinegar or lemon juice

1 Tablespoon mustard

1 teaspoon maple syrup or honey

1 garlic clove, crushed



In separate pots, cover the lentils and barley and bring to a boil. Simmer until tender about 20-30 minutes each. Drain well and set aside to cool.

In a large bowl, combine the cooled lentils and barley, tomato, spinach, feta, onion and black pepper.

Shake up the dressing ingredients in a small jar or whisk in a bowl. 

Pour over the salad and toss to coat.  Serve immediately or refrigerate until needed.

Tip: You can cook the lentils and barley together but the results are better when you cook each to its perfect doneness.