By lentilsorg Salad Boiling
October 31, 2016
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!
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