Lentil, Barley and Date Salad

Looking for a hearty salad or side side dish?  This salad is very filling and versatile.  It can be served warm or cold. 
Ingredients

• 3/4 cup French green lentils
• 3/4 cup pearl barley rinsed
• 1 bay leaf
• 2 diced green onions or chives
• 1/2 cup chopped dates
• 1/2 cup roasted pumpkin seeds*
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 lemon, zest and juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup or honey
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt

* I like "candying" the pumpkin seeds by heating them up a frying pan with 2 teaspoons of maple syrup for 2 minutes.
Directions

1. Fill a medium pot with 6 cups of water and add lentils, barley and a bay leaf.  Bring to a boil and cook uncovered for 20 minutes or until both are tender. Drain and rinse with cold water to cool. Remove bay leaf.
2. In a medium bowl stir in remaining ingredients and stir to combine.  Add cooked lentils and barley and stir again to fully mix.  Serve warm or cold