This barley lentil salad is a fantastic recipe for the colder season when the days are getting shorter and your body craves for something warm and energizing.
In this season, I really love the colors of the winter vegetables like the purple of beetroot, the orange of carrot and the red of radish (and it provides a wide variety of vitamins too !!).
Never heard about roasted radishes?! You should give it a try. We prefer them roasted than raw actually.
It is great to add regularly some grains like barley and lentils to your meals, as a fiber and as a protein source.
Grains might be oats, quinoa, brown rice, buckwheat and spelt and lentils (excellent plant based protein source) belong to the family of pulses, like beans, chickpeas and peas.
About lentils
Did you know that you have a variation of lentils in different colors and tastes?
I love to use green lentils from the French region Le Puy for our barley lentil salad. They have a peppery taste and for me, they have the best texture.
Fancy more lentils recipes? Try out my coconut dal or lentil bolognese.
Leftover recipe
This recipe might be the perfect leftover recipe too.
Add whatever you have left in the fridge to accompany your lentil salad like pumpkin or parsnip. You can swap the arugula for kale or spinach or even choose some cooked buckwheat groats or brown rice, instead of barley.
Top Tip
Whole grains are the entire grain including the bran, germ and endosperm. Whole grains are much more healthier than the refined ones because they contain higher vitamins, amino acids.
They are good in preventing cardiovascular diseases and helps in maintaining a good digestion.
Barley is high in minerals and vitamins like vitamin B6 and niacin and it helps to control blood cholesterol levels, helps to prevent osteoporoses and strengthens the immune system.
Healthy barley lentil salad and…
Comforting, colorful, versatile and savory !
If you make it
If you make the barley lentil salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BARLEY LENTIL SALAD
INGREDIENTS
SALAD
- 1 cup barley grains
- 1 cup green lentils
- 2 beetroots
- 2-3 carrots
- 4-5 radishes cut in half
- 1 cup chopped flat leaf parsley
- 1 cup arugula salad
- 2 tbsp fresh pomegranate seeds
- 1 tbsp olive oil
- 1 pinch of pepper and Himalayan salt
DRESSING
- 1 tbsp native olive oil
- 1 tsp date syrup + maple syrup
- 1 tsp Ras el Hanout - (or 1/3 tsp cumin powder)
- 1 pinch each black pepper & Himalyan salt
- 1/2 freshly squeezed lemon
INSTRUCTIONS
- Wash barley grains under water. Place them in a pot with water and let them cook for 5 minutes. Simmer for another 25 minutes until soft.
- Wash lentils and cook them with water for about 20-25 minutes until al dente.
- Preheat the oven 175C.
- Peel the beetroots (take some gloves as the beetroot can make stains) and cut into squares.
- Peel the carrot and slice into sticks.
- Wash and cut the radishes into halves.
- Prepare a baking tray with parchment paper and disperse the vegetables on it.
- Drizzle the oil over the vegetables (or use a brush), season it with some salt and pepper. Place it in the oven for about 20 minutes.
- Meanwhile, prepare the dressing. Mix all the ingredients together in a bowl. Set aside.
- Wash the salad.
- Rinse the barley when ready and do the same with the lentils. Mix them altogether in a bowl and add the salad leaves and pomegranate seeds.
- Drizzle the dressing over the salad and toss your salad.
- Take the vegetables out of the oven and place them on top of the salad or on the side.
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