Lentil and Barley Salad

Lentil and Barley Salad:

1 cup dried lentils
1-14 oz. can fat free chicken broth or veggie broth (use homemade defatted broth or boullion) or just 2 chicken broth cubes and 2 cups of water
1 cup uncooked pearl barley
2 3/4 c. water
3/4 c. diced red onion
1/2 c. chopped fresh parsley
1/2 c. fresh lemon juice
1/4 c. olive oil
Salt and Pepper
2 cloves garlic, minced

Combine lentils and broth in saucepan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes, until liquid is absorbed. Stir in barley and water; bring to simmer. Cook 18 minutes or until liquid is absorbed, stirring occasionally. Add remaining ingredients. Toss to combine. Transfer to a nice bowl. Cool to room temperature. Cover and chill at least 1 hour or overnight. Garnish with parsley if desired. May be served at room temp.
submitted by: Ellen Drommond