Lentil and Pearl Barley Winter Salad

Lentil and Pearl Barley Winter Salad

Ingredients

100g brown lentils

100g pearl barley

1 onion

3 cloves garlic

1 tsp. medium curry paste

1 tsp. cumin seeds

1 green chilli (de-seeded)

Splash of lemon juice

Splash of oil

Method

Finely chop the onion, chilli, garlic.

Heat the oil in a large saucepan.

Add the chopped vegetables, curry powder, cumin – cook for a couple of minutes.

Add enough lemon juice to make a thin paste.

Add the lentils and barley and toss in the paste to cover.

Add enough water to cover the lentils and barley.

Bring to the boil, then turn down to a simmer. Keep an eye on the pan, you may need to top the water up as it cooks to stop the lentils from sticking.

Cook for around 30 mins, or until the water has evaporated and the lentils are cooked but not soft.

Add salt and pepper to taste.

Serve with finely sliced celery, grated cheese (optional) and carrot, chopped beetroot and a splash of balsamic vinegar.