Cook the Puy lentils and pearl barley in separate pots according to package instructions until tender.

Drain and rinse the lentils and barley, then let cool.

Hard boil the eggs, peel, and chop them.

Segment the oranges and set aside.

In a mixing bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.

In a large bowl, combine the lentils, barley, orange segments, and chopped eggs.

Drizzle with the dressing and toss gently to combine.