This salad really tastes great. It’s hearty and filling. We enjoyed it at lunchtime with sandwiches.

Lemony Barley Lentil Salad

Serving Size: 4


  • ½ cup pearl barley (uncooked)
  • 1½ cups cooked lentils
  • 1 red bell pepper, de-seeded and chopped
  • 1 red onion, chopped

for the dressing:

  • 1/3 cup olive oil
  • 3 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 generous teaspoon mild grainy mustard
  • pinch cumin
  • ½ teaspoon thyme
  • 1 teaspoon maple or agave syrup
  • salt and pepper to taste


  1. Wash the pear barley until the water runs clear.
  2. Place in a sauce and and cover with water.
  3. Cook the barley until soft but still al dente and the water has been absorbed.
  4. Remove from the heat and allow to cool.
  5. Rinse and drain the cooked lentils
  6. De-seed and chop the red bell pepper.
  7. Place the pepper pieces in a large salad bowl.
  8. Chop the onion and add to the red bell pepper pieces.
  9. Add the lentils to the pepper and onions.
  10. Check the barley. If it has clumped together, run cool water over it and stir gently with fork or spoon and then drain off the water.
  11. Add the rinsed barley to the lentils, onions and pepper pieces.
  12. Gently mix.
  13. Make the dressing by mixing the ingredients.
  14. Spoon 1/2 the dressing over the salad and mix.
  15. Allow to sit for 15 minutes to 4 hours to season well before serving.
  16. Serve the salad with the rest of the dressing in a carafe.