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Lentil and Barley Salad with Sausage and Cranberries

Preparation
15 minutes
Baking
37 to 40 minutes
Portions
4
Ingredients
  • 250 ml (1 cup) dry green or brown DuPuy lentils
  • 125 ml (1/2 cup) pearl barley
  • 125 ml (1/2 cup) crushed raw almonds
  • 45 ml (3 tbsps.) sunflower oil
  • 45 ml (3 tbsps) red wine vinegar
  • 2 celery sticks, chopped
  • 4 green onions, chopped
  • 125 ml (1/2 cup) dried cranberries
  • Ground salt and pepper
  • 1 65g package of duBreton Boreal and Black Trumpets Dry Sausage, cut into strips
  • 1 litre (4 cups) baby spinach
Preparation steps
  1. Cook lentils for 10 minutes in a large pot of salt water. Add barley and continue cooking for 20 minutes. Drain, rinse in cold water and drain for a second time.
  2. In the meantime, in a small saucepan, roast almonds at medium heat for 7 to 10 minutes.
  3. Using a large bowl, mix oil, vinegar, celery, green onions and cranberries.
  4. Add lentils, barley, almonds, sausage strips and spinach. Stir, season to taste and serve.
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