Barely Lentil Salad

This salad is so flavorful and filling!  It's a healthy one dish meal!

Barley Lentil Salad

(from the cookbook, "Spilling the Beans")

Place 1/2 cup dry lentils, 1/2 cup dry pearl barely and 1-2 garlic cloves in a small sauce pan filled with water to cover the lentils and barley by a few inches.  Bring to a boil and cook for 45 minutes until tender.  Drain well if needed and smash the garlic into the mixture.  

In a large bowl combine the cooled lentils and barely, 2-3 tomatoes chopped, 1/2 cup chopped spinach, 1/2 cup chopped parsley, 1/2 cup crumbled feta cheese, 1/4 cup small diced purple onion and freshly ground pepper to taste.  

Dressing: Shake ingredients into a jar and pour over salad.  1/4 cup olive or expeller cold pressed canola oil, 1/4 cup lemon juice, 1 Tbsp grainy mustard, 1 tsp honey and 1 garlic clove chopped fine.