Red lentils with barley, anchovies, buffalo mozzarella, and Belgian endive

INGREDIENTS for 2 people

160 gr red lentils
100 gr pearl barley
100 gr buffalo mozzarella
20 gr anchovies (in oil)
100 gr Belgian endive

DIRECTIONS

Cook the lentils in salted water for about 40 minutes; drain and let them cool. Cook the barley in salted water for about 10 minutes; drain and let it cool. Dice the buffalo mozzarella and cut the endive into julienne strips. Break up the anchovies with your hands and mix them in a bowl with all the other ingredients. Season to taste.