Lentil & Barley Salad with Thyme & Apricots – Lentils.org

Lentil & Barley Salad with Thyme & Apricots

  By lentilsorg    

October 31, 2016

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Let lentils be your guide to a very satisfying and satiating salad. Tossed with pearl barley, sweet apricots, and toasted nuts along with a lemon thyme dressing this dish will be a lunchtime favourite. There’s also the fact that this is a one pot wonder… when time is not on your side let lentils be your hero!

  • Prep: 5 Minutes
  • Cook: 20 Minutes
  • 5 Minutes

    20 Minutes

    25 Minutes

  • Yields: 6


  1. Fill a medium sauce pot with 8 cups (2 L) of water and bring to a boil. Add lentils and barley and cook uncovered for 20 minutes or until both or tender. Drain and rinse with cold water to cool. Rinse the sauce pot and return the cooked lentils and barley to the pot.
  2. Stir in remaining ingredients and season to taste with salt and pepper. Serve right out of the pot or transfer to a serving bowl.

Quick Tip: Toasted sunflower or pumpkin seeds can substitute the pecans or walnuts in the recipe for a nut-free option.
Add chopped red bell peppers or other vegetables to enhance the colour, flavour, and nutrients in this dish.


1 cup (250 mL) green lentils

1 cup (250 mL) pearl barley, rinsed

2 green onions, thinly sliced

1/2 cup (125 mL) thinly sliced dried apricots

1/2 cup (125 mL) toasted pecans or walnuts

1 lemon, zest and juice

2 Tbsp (30 mL) cider of white vinegar

2 tsp (10 mL) whole grain mustard

2 tsp (10 mL) honey

1 Tbsp (15 mL) chopped fresh thyme

3 Tbsp (45 mL) canola oil


Nutrition Facts

Serving Size1/2 cup (125 mL)
Sodium50 mg
Potassium412 mg
Protein12 g
Cholesterol0 mg
Sugar22 g
Total Fat15 g
Saturated Fat1 g
Total Carbohydrates70 g
Dietary Fiber14 g