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Olivey French Lentil and Barley Salad

kept bytihleigh
recipe bySerious Eats
Notes: 

This week, I wanted to show that being back from France didn't mean I had to miss out on eating French food or on recalibrating to a healthy equilibrium. This salad is made from French Puy lentils and barley, dressed with fresh thyme, lemon, and tapenade, and tossed with parsley and scallions. It can be served warm or at room temperature. And it goes perfectly with roast salmon, my virtuous food. I try to always keep in mind, and in mouth, that virtuous can also be delicious.

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Ingredients: 

1 cup pearl barley, rinsed and dry
1 cup du Puy lentils, rinsed
4 cups vegetable broth, divided
2 cups water
2 cloves garlic, smashed
1 bay leaf, in half
Kosher salt
1 tablespoon tapenade
Juice and zest of 1/2 lemon
3 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh thyme
Freshly cracked black pepper
1/4 cup finely chopped flat-leaf parsley
3 scallions, finely chopped


 

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