Lentils & Barley Salad with Roasted Tomatoes, Spinach & Goat Cheese

Lentil salad recipe, canada food, barley recipe, canadian recipe


  • 1/2 cup (125 mL) dry green lentils
  • 1/2 cup (125 mL) pot or pearl barley
  • 1 garlic clove, peeled
  • 4-6 roasted or sun-dried tomato halves, sliced or left whole
  • 1 packed cup (250 mL) fresh spinach or Italian parsley, chopped
  • 1/2 cup (125 mL) crumbled soft goat cheese
  • 1/4-1/2 cup (60-125 mL) walnut halves or pieces, toasted
  • freshly ground black pepper


  • 1/4 cup (60 mL) canola or olive oil
  • 1/4 cup (60 mL) balsamic vinegar or lemon juice
  • 1 tsp (5 mL) grainy mustard
  • 1 tsp (5 mL) maple syrup or honey

In a pot of boiling water, cook the lentils, barley and garlic clove for 40-45 minutes, or until tender.

Drain well and set aside to cool.

In a large bowl, combine the cooled lentils and barley, tomatoes and spinach. Shake up the dressing ingredients in a small jar or whisk in a bowl; pour overtop and toss to coat.

Divide among shallow bowls and crumble goat cheese evenly over each; top with toasted walnuts and a grinding of black pepper. Serve immediately.

Makes 3-4 servings.

Recipe Courtesy of Canadian Lentils.


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Author: Anita

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