Rinse the barley then cover with double the volume of water. Bring to the boil and simmer gently for about 30 minutes or until tender. Check the water towards the end of cooking time to ensure the barley doesn't burn.
100 g barley
Place the lentils in a covered pan with the bay leaf and just enough water to cover. Bring to the boil then simmer gently for 20 minutes or until just tender. Check the water towards the end of cooking time to ensure the lentils don't burn.
1 bay leaf
After 10 minutes or so, add the carrots and garlic.
1 carrot, 2 cloves garlic
Meanwhile roast the tomatoes in a tbsp of olive oil with the sea salt at 200℃ (180℃ fan, 400℉, Gas 6) for 10 to 15 minutes.
2 tbsp extra virgin olive oil, 10 tomatoes on the vine, 1 pinch sea salt
Stir a tbsp of olive oil, the lemon juice, tamari and chilli sauce into the lentils just before serving.
good squeeze of lemon juice, 1 tsp tamari (affiliate link), 2-4 drops chilli sauce
Serve the lentils on top of the barley together with the tomatoes.
Combine all the gremolata ingredients then scatter over the top.
30 g walnuts, small bunch of parsley, 1 large clove garlic, 1 organic lemon
Notes
Lentils can be cooked unsoaked, but they will require more water and take much longer to cook. You can also soak the barley overnight to reduce cooking time.To serve more, double or triple the quantities.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. Please refer to my nutrition disclaimer for further information.