Measurements

• 1 cup Barley
• 1 cup Lentils
• 2 Tomatoes
• 1 Onion
• 1 Carrot
• 1 Cucumber
• 1 Bell Pepper
• 1/4 cup Parsley, chopped
• 1/4 cup Mint, chopped
• 3 tbsp Lemon Juice
• 2 tbsp Olive Oil
• Salt to taste
• Black Pepper to taste
• 1/2 cup Feta Cheese, crumbled

Preparation Method

• Cook barley in 3 cups of water until tender, about 25 minutes.
• Drain and rinse barley under cold water.
• Cook lentils in 2 cups of water until tender, about 20 minutes.
• Drain and rinse lentils under cold water.
• In a large bowl, combine barley, lentils, tomatoes, onion, carrot, cucumber, and bell pepper.
• Add parsley and mint to the bowl.
• In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
• Pour dressing over the salad and toss to combine.
• Top with crumbled feta cheese before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.