By Melina Bensonr /
3rd Year Med Student at Univ. CT School of Medicine <
Chair, Wellness & Student Life Action Committee
I know, I know. Lentils, barley. Sounds lame. But this salad has enough extra ingredients to bring it adequate punch to satisfy your taste buds over lunch! As a fresh 3rd year medical student, I am quickly realizing how the cycle of cooking on Sunday for the week can put me in a really great place. Running to the hospital cafeteria for a ginormous sandwich becomes much harder to do when you know you have a healthier option with you. Besides the health benefits, bringing your lunch saves time and lots of money. I tried out this salad last week and loved it. It has a short list of inexpensive ingredients and doesn't take too much attention or expertise. Enjoy!
Cook 1/2 cup small green lentils and 1/2 cup pearl barley together (Cover with a few inches of water in a saucepan, let simmer for 45 min.), drain and set aside*. Combine the lentils/barley with 1 cup halved cherry tomatoes, 1/2 cup feta or goat cheese, 1 tablespoon thinly sliced green onions, 1/2 cup roughly chopped walnuts. Pour dressing over the salad, and separate into containers to take with you all week.
Dressings: 3 tablesoons freshly squeezed lemon juice, 1 tablespoon red wine vinegar (or balsamic), 1 teaspoon oregano (or some Mediterranian spice combo), 1/8 cup olive oil. If you think it needs more volume to mix in with the salad, add a little water. Whisk to combine.
*Tip: cook more lentils and barley than you need, and freeze to make the salad again later!
Adapted from Kalyn's Kitchen.