Instructions: 1. Bring the barley and 2 1/2 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the barley is tender, about 45 minutes.

2. Meanwhile, bring the lentils and 2 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the lentils are tender, 20 to 30 minutes.

3. Transfer the barley and lentils to a medium-size bowl, and stir in the garlic. When the barley and lentils have cooled, stir in the onion, celery, and parsley.

4. Whisk together the olive oil, lemon juice, mustard, and salt. Stir the dressing into the salad, and serve at room temperature.

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