Barley and Lentil Salad with Dried Cranberries and Walnuts

• 1/2 c. pearled barley
• 1/2 c. dried lentils
• salt
• 1/4 c. dried cranberries or raisins
• 1/4. toasted walnuts
• 2 T. fresh lemon juice, plus more if necessary
• 2 T. olive oil
• 1/4 c. chopped fresh flat-leaf parsley
• freshly ground black pepper

Add 2 c. water, barley, lentils, and 1/4 t. salt to 12" skillet and bring to a simmer over medium heat.  Reduce the heat to low, cover, and cook for 20-25 minutes or until tender, but still chewy.

While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley and 1/2 tsp. salt in a medium bowl.  Season with pepper. 

When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl.  Toss to mix.  Taste for seasoning and add more lemon, salt, or pepper if it needs it.  Serve warm or at room temperature.

Serves 2 (but really 3).

VERDICT:  A bit salty, but if you dialed that back a bit, really pretty good.  Not fussy at all, and we usually have most of the ingredients on hand.  Keep!  From One Pan, Two Plates.