Wednesday Recipe: Barley & Lentil Salad


  • ½ cup pearled barley
  • ½ cup dried lentils
  • 3/4 teaspoon salt
  • ¼ cup dried cranberries
  • ¼ cup toasted walnuts
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • freshly ground black pepper


  • Add 2 cups water, the barley, lentils, and ¼ teaspoon salt to a 12-inch skillet and bring to a simmer over medium heat. Reduce the heat to low, cover, and cook for 20 to 25 minutes or until tender, but still chewy.
  • While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley, and ½ teaspoon remaining salt in a medium bowl. Season with pepper.
  • When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl. Toss to mix. Taste for seasoning and more lemon, salt, or pepper if needed. Serve warm.