French in a Flash: Olivey French Lentil and Barley Salad

Name: French in a Flash: Olivey French Lentil and Barley Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf, in half; 3 Tbsps extra virgin olive oil; 59 milliliters finely chopped flat-leaf parsley; 1 teaspoons chopped fresh thyme; 2 cloves garlic, smashed; 2 Juice and zest of lemon; 6 servings Kosher salt; 237 milliliters du Puy lentils, rinsed; 237 milliliters pearl barley, rinsed and dry; 6 servings Freshly cracked black pepper; 3 scallions, finely chopped; 946 milliliters vegetable broth, divided; 473 milliliters water

You can never have too many side dish recipes, so give French in a Flash: Olivey French Lentil and Barley Salad a try. This vegan recipe serves 6. One serving contains 307 calories, 12g of protein, and 8g of fat. If you have thyme, garlic, water, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Put the barley in a medium saucepot over medium-high heat, and toast, stirring often, until the barley smells toasty and little golden spots appear on the grains.

Ingredients you will need

Barley

Grains

Toast

Equipment you will use

Pot

Add 2 cups vegetable broth, and 2 cups water, 1 garlic clove, half the bay leaf, and salt. Cover, and bring to a boil over high heat. Then, reduce the heat to low, and simmer, covered, until the barley is tender, about 40 minutes.

Ingredients you will need

Vegetable Broth

Whole Garlic Cloves

Bay Leaves

Barley

Water

Salt

Drain excess liquid, and discard bay leaf and garlic.

Ingredients you will need

Bay Leaves

Garlic

Put the lentils in a separate saucepot with a lid, and cover with 2 cups vegetable broth, 1 garlic clove, half the bay leaf, and salt. Cover, and bring to a boil over high heat. Then, reduce the heat to low, and simmer, covered, until the lentils are tender, but have not lost their shape, about 30 minutes.

Ingredients you will need

Vegetable Broth

Whole Garlic Cloves

Bay Leaves

Lentils

Salt

Equipment you will use

Pot

Drain excess liquid, and discard bay leaf and garlic.

Ingredients you will need

Bay Leaves

Garlic

While the barley and lentils are cooking, whisk together the tapenade, lemon juice, half the lemon zest, olive oil, thyme, and salt and pepper, to form a vinaigrette.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinaigrette

Lemon Zest

Olive Oil

Tapenade

Lentils

Barley

Thyme

Equipment you will use

Whisk

Toss the barley and lentils gently with a silicone spatula in a large bowl with the vinaigrette, parsley, scallions, and remaining lemon zest.

Ingredients you will need

Vinaigrette

Lemon Zest

Green Onions

Lentils

Parsley

Barley

Equipment you will use

Baking Spatula

Bowl

Serve warm, or at room temperature (it's best a room temperature), especially next to a big piece of roasted salmon.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

bay leaf, in half 3Tbsps

extra virgin olive oil 59milliliters

finely chopped flat-leaf parsley 1teaspoons

chopped fresh thyme 2cloves

garlic, smashed 2

Juice and zest of lemon 6servings

Kosher salt 237milliliters

du Puy lentils, rinsed 237milliliters

pearl barley, rinsed and dry 6servings

Freshly cracked black pepper 3

scallions, finely chopped 946milliliters

vegetable broth, divided 473milliliters

water

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Mouton Cadet Bordeaux Rouge with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.