salad:

1/2 cup lentils

1/2 cup barley

1 cup cherry tomatoes, cut in half 

1/4 cup onion (or shallot), diced finely

6-7 spears of asparagus, blanched & cut into 1/4 inch pieces

dressing:

3 tbsp. lemon juice

1 tbsp. red wine vinegar, or balsamic (or whatever you have on hand)

1/4 cup olive oil

salt & pepper to taste

Combine lentils & barley with water in a medium saucepan, covering the grains about 2 inches, and cook until both are tender (about 45 minutes). 

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While the grains are cooking, dice cherry tomatoes in half lengthwise, thinly dice the onion, blanch & cut asparagus.

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Mix together all of the dressing ingredients & whisk to combine.

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When the grains are done, transfer to a bowl and let cool for about 10 minutes. Add the prepared vegetables & pour dressing over top, gently toss the salad.

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This salad pairs great with spinach falafels!