This is an easy vegan barley lentil salad recipe with fresh dill and chives, carrots and red bell pepper. It’s chewy, crunchy, hearty and satisfying. And it works well for potlucks, picnics, packed lunches, and really, any season of the year.
After storing in the refrigerator overnight, this barley and lentil salad may need a refresh. Just add some more lemon juice and a bit more salt.
For a variation, add some vegan parmesan, like Follow Your Heart. It adds a nice pop of umami to the flavor.
Love grain salads? Checkout more UVK vegan grain salad recipes 💚
Barley Lentil Salad with Fresh Dill and Chives
1 cup pearled barley
3 cups broth (vegetable or fake chicken)
1 cup dried green lentils
2 cups water
¼ cup chopped fresh dill
2 ½ Tbsp chopped fresh chives
¼ cup lemon juice
⅓ cup olive oil
¼ tsp dijon mustard
1 cup julienned carrots
½ cup finely chopped red bell pepper
Salt and black pepper, to taste
1. To make the barley, add it to a medium saucepan with 3 cups of broth. Bring it to a boil. When the barley boils, lower the heat to medium-low and then, cover with a lid. Allow the barley to cook for ~20 minutes or until it is tender enough to enjoy eating . Remove it from the stove, drain off any excess broth, remove the lid, stir with a spoon, and allow it to completely cool down.
2. To make the green lentils, add them to a medium saucepan with 2 cups of water. Bring it to a boil. When the green lentils boil, lower the heat to medium-low, but keep uncovered. Allow the green lentils to cook for ~20-25 minutes or until tender. Remove from the stove, drain in a colander, and rinse with cold water.
3. In a large mixing bowl, add dill, chives, lemon juice, olive oil, dijon, salt and black pepper. Whisk until very well combined.
4. Add the carrots, red pepper, barley, and green lentils. Stir together, taste and adjust seasonings, if needed (salt, black pepper, etc). Serve.