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.
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.
After 10 minutes or so, add the carrots and garlic.
Meanwhile roast the tomatoes in a little olive with the sea salt at 200C for about 10 minutes.
Stir a little olive oil, the lemon juice, tamari and chilli sauce into the lentils just before serving.
Serve the lentils on top of the barley together with the tomatoes.
Combine all the gremolata ingredients then scatter over the top.
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.