Need-More-Fiber Lentil Salad Recipe | Epicurious

Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares nourishing, craveable recipes that you can pull off in 10 ingredients or fewer.

For those who think fibermaxxing is synonymous with dense bean salads or (have mercy) Metamucil, think again. This lentil-barley salad, while packed with fiber and protein, is actually downright delicious. Perhaps you’re mainly familiar with the grain when paired with beef in soup, but chewy barley is a dream tossed in hearty salads. Along with the lentils, they absorb all the flavor of the caramelized harissa dressing—and, bonus, this salad will last for days without going mushy.

For the most fiber bang for your buck, look for hulled barley, but know it takes longer to cook than its slightly less fibrous counterpart, pearl barley. To save yourself some boiling time, the night before (or morning) you plan to make this salad, cover the hulled barley in a few inches of water in an airtight container and chill, then drain, rinse, and cook as directed.

Read More: The Fiber-Rich Salad I Actually Crave