Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
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Recipe Reviews
Peckish Sister from Central, FL
Y ou start with a big pot of lentils and barley which ultimately makes both a soup and a salad. I loved the barley and lentil salad that you make by straining out the liquid. I substituted a large bunch of large green onions for the leek. It was good hot or cold. The thin broth is served with thick dry homemade bread rubbed with raw garlic and placed in the bottom of the bowl. We enjoyed this the first time we had it, but the leftovers did not sell even after the salad was long gone.
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