This lentil salad recipe makes a perfect camping meal. You do all the prep work at home, so at camp there is nothing to do but enjoy!
This salad is substantial enough to be a main course. It's a perfect entrée on a hot day.
It also makes a lovely side dish.
This recipe makes enough for 4 main dish servings. It's easily halved or multiplied.
Of course, this lentil salad recipe is not just for camping! It's a delicious summer meal to eat at home or at the cottage, or to take to a potluck.
This recipe his comes from one of my newest favorite cookbooks, Spilling the Beans by Julie Van Rosendaal and Sue Duncan. It's filled with great recipes! |
In a large pot, put
1 cup/250 mL dry green lentils
1 cup/250 mL pearl barley or pot barley
Add water to cover by a couple of inches.
Bring to a boil.
Reduce heat.
Simmer vigorously until the lentils and barley are tender (about 45 minutes).
Drain well and set aside to cool.
In the meantime, prepare
Get out a large bowl.
Put the cooled lentils and barley in the bowl.
Add the tomatoes, spinach, feta and onion.
Stir gently.
Grind some pepper over it all.
In a small jar with a tight-fitting lid, mix
Shake vigorously to mix.
Pour the dressing over the salad and toss gently.
Refrigerate.
Put the salad in a bowl with a tightly-fitting lid.
Place in the cooler.
Be sure to use real maple syrup in this recipe - not "pancake syrup" or artificial maple syrup. If you can't find maple syrup, use honey. |
Eat this salad during the first few days of your camping trip.
Feel free to substitute your favorite ingredients. Here are some ideas to get you started.
Use your imagination!
I have lots of other great camping food ideas, too!
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