Monday, 21 February 2011

Moosewood Mondays: Lentil and Barley Salad with Curried Mango Yogurt Dressing

I don't know what happened. One day I was young and cute... What? Okay, it was a long time ago and very brief, but it happened. During those halcyon days I could eat anything. Really. I had the iron stomach of youth.

Now I can eat.. many things. But I also have to think about my insides. Seriously. Each and every part of your interior introduces itself when you reach a certain age and you must make sure to please all those parts. Don't worry, you can still have ice cream and burgers.. you just have to balance them well with healthy foods. You know, foods that will love you back.

The Moosewood books are great resources for such body-loving foods and this week we made the super-healthy lentil salad, that I made into a perfect protein by adding barley to. It makes a great meal all on its own and is perfect lunch-box fare. Try it yourself! Your body, and taste buds, will thank you.

Lentil and Barley Salad with Curried Mango Yogurt Dressing
adapted from Moosewood Low-Fat Favorites

¾ cups green lentils
¾ cups barley
1 cup onion, chopped
2 garlic cloves, chopped
4 cups water
1 large tomato, chopped
3 ribs celery, sliced
1 small red onion, halved and sliced thin - soaked in ice water for 10 minutes, then drained

Curried Mango Yogurt Dressing
1 cup plain yogurt
3 tablespoons prepared mango chutney
1½ teaspoons curry powder
Juice of one lime

1. In a saucepan, combine lentils, barley, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until barley and lentils are tender but not mushy.

2. Meanwhile, combine tomatoes, celery, and red onions in nonreactive bowl. When barley and lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.

3. In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the barley and lentils and serve on a bed of baby greens.