Pulse Wednesday is early this week because I am on the road for work Wednesday, Thursday and Friday. I got this recipe from our sister paper, “The Manitoba Cooperator”. Our sister paper is a weekly and we’re bi-weekly. They often feature recipes, and I’ve made a few of them. Lorraine, who compiles this section, got this recipe from Canadian Lentils- Canadian lentils
They’ve got a lot of really good recipes on there. This was supposed to be a winter salad, but I think it will work for any season. I really liked this one and I would definitely make it for a bbq or potluck.
Barley and lentil salad with kale and apple
2 ½ to 3 cups water
½ green lentils
½ cup pearl or pot barley (You can find this at Bulk Barn)
1 garlic clove, finely grated or crushed
2-3 cups finely chopped kale or spinach (I used spinach)
1 tart apple, cored and diced. (I used a Pink Lady)
½ cup crumbled feta
¼ finely chopped purple onion
Vinaigrette:
1/3 canola oil
2 tsbp lemon juice
2 tbsp whine wine or rice vinegar
2 tsp grainy mustard
1 tsp honey or granulated sugar
¼ tsp salt
¼ tsp ground pepper
1/3 cup chopped toasted almonds (I substituted Three Farmer chickpeas)
In a large saucepan, combine water, lentils, barley and garlic. (The original recipe said to boil for 20 minutes, but I think that is wrong). I just boiled it, then brought it down and let it cook for about 20 minutes. There is no way that you need to keep this at a boil for 20 minutes.
Drain well and set aside to cool completely. (I made this early in the day and assembled the salad later in the day)
In a bowl, combine lentils and barley with kale, apple, feta and purple onion.
To prepare vinaigrette- In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over the salad and toss to combine. Top with almonds just before serving. (I used roasted chickpeas from Three farmers and add a few to the bowl just before serving for some crunch).
This makes a pretty big bowl, and it will keep well over night if you want to eat it the next day too.