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  • Writer's pictureMadelaine

Warm Lentil and Pearl Barley Salad

Thick, white layers of snow covered the town where we live since Sunday. You may have seen my previous post about it, but I'm going to link it here just in case, you want to have a look - it was truly magical! Sadly, the snow disappeared overnight, and we woke up to a wet, cold and dark morning again. The magic is gone! But hey January is creeping away slowly, and we hope that spring will come soon 🌸 Until then, we will try to enjoy some hearty and warm dishes of the season, such as this Warm Lentil and Pearl Barley Salad. It is easy to make, filling, nourishing and vegan. It is packed full of pulses, grains, and veggies, while the turmeric and cumin flavours take your tastebuds to warmer climates. Just what you and your body need at the end of a long day 😊 Enjoy!

a pan of warm lentil and pearl barley salad with artichoke hearts on the top and sprinkled with fresh basil leaves next to a bowl of warm lentil and pearl barley salad and a jar of red lentils

Warm Lentil and Pearl Barley Salad

Prep time: 10 minutes

Total time: 35 - 40 minutes

Serves: 4


- 100g red lentils

- 40g pearl barley

- ½ shallot (small diced)

- 1 clove garlic (finely chopped)

- 1 carrot (diced)

- ½ red pepper (sliced)

- 1 stalk celery (finely chopped)

- 5 brussels sprouts (halved)

- ½ tsp turmeric

- 2 bay leaves

- 1 tsp ground cumin

- 1 tbsp yeast flakes

- 1 tbsp olive oil

- salt and pepper to taste

- 3 artichoke hearts (halved)

- kalamata olives

- basil leaves (optional)


1. Cook the lentils and the pearl barley according to the instruction on their packaging. Once cooked, rinse them and set aside. 2. Heat the olive oil in a deep, frying pan, add the chopped garlic and shallots, and cook for a minute, stirring regularly. 3. Add the celery, carrots and the brussels sprouts to the pan and cook for a couple of minutes until they are lightly coloured. Stir in the cumin, turmeric, bay leaves, yeast flakes, salt and pepper, and add a splash of water. Cover the pan and simmer the vegetables for about 4-5 minutes, or until tender, stirring occasionally. 4. When the veggies are soft, add the red peppers, lentils, pearl barley, olives and, artichoke hearts, give it a good stir and cook for another minute. 5. Enjoy warm with fresh herbs and toasted pitta bread.

Click on the below to download this recipe as a free, pdf recipe card:

Warm Lentil & Pearl Barley Salad
Download PDF • 1.11MB
close view of a bowl of warm lentil and pearl barley salad topped with artichoke hearts and kalamata olives, basil leaves and a jar of red lentils

Have you tried this recipe or want to say hi?

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