Lentil and Orzo Salad

Hello, Welcome! I have an easy, healthy Mediterranean-inspired Lentil and Orzo Salad for you today. This salad is incredibly simple and perfectly customizable. I have been on a lentil kick lately, since I made Lentil Salad with Oranges and Feta, I have craved warm salads with vinaigrette-dressed lentils. This one fits the bill, and we have orzo, arugula, olives, red peppers, radishes, fresh basil, pine nuts and feta. It’s Lentil and Orzo Salad!

Lentils and Orzo

Start by cooking the lentils and the orzo. I went with 1 cup of lentils cooking in 3 cups of water; and one cup of orzo cooking in a separate pot of water. Cook the lentils and the orzo according to the package directions. When both were cooked, I drained and spread them out together on a sheet tray. Drizzle with olive and stir to lightly coat in olive oil. This will keep the orzo from clumping as it cools.

I made a simple balsamic vinaigrette with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon Dijon mustard and a pinch each of kosher salt and black pepper. Throw these ingredients in a jar and shake well to emulsify. You can use your favorite vinaigrette, if you like.

Building the Lentil and Orzo Salad

In a large bowl, add the arugula and the orzo lentil combo. Toss with a good drizzle of the vinaigrette. Add the rest of the veggies, another drizzle of the vinaigrette and toss to coat everything in the vinaigrette.

Turn the mixed Lentil and Orzo Salad out onto a serving platter or a wide, shallow salad serving bowl. Then top with feta cheese and toasted pine nuts.

Finally, sprinkle flaky finishing salt over the top if desired; and scatter torn fresh basil leaves.

Serve the salad with the remaining vinaigrette on the side so anyone can add more dressing to their portions, if they like.

As I mentioned at the top, this Lentil and Orzo Salad can be customized to include whatever veggies you like, or have on hand. this salad will serve a lot of people, think 6-8. To make it for fewer people, just cut the amount of lentils and orzo in half.

This is a hearty yet light salad, perfect for any time of year, but feels especially suited as a main dish salad for spring and summer. I hope you give this Mediterranean salad a try – customize it and make it your own! Take care and be well, xo Kelly

Key Equipment

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Lentil and Orzo Salad

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Dinner, Main Course, Side Dish, Salad – Mediterranean

By Kelly Djalali – Serves: 6-8

Prep Time: 20 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~30 Minutes

Hearty, yet light, this Mediterranean Lentil and Orzo Salad is a perfect main dish salad. Totally customizable, serve it warm or cold.

Ingredients

• 1 cup Lentils
• 1 cup Orzo
• Olive Oil
• 2 cups Baby Arugula (or other tender leafy green)
• 1 Red Pepper, diced
• 1/2 cup Halved, Pitted Olives
• 5-6 Radishes, sliced thin
• 1/4 cup Toasted Pine Nuts
• Feta Cheese
• Fresh Basil Leaves
• Flaky Finishing Salt, optional
• Balsamic Vinaigrette
• 1/4 cup Balsamic Vinegar
• 1/4 cup Olive Oil
• 1 tbsp. Dijon Mustard
• Kosher Salt
• Black Pepper

Instructions

1

Cook the lentils and the orzo separately, according to their package directions. For 1 cup Lentils cook in 3 cups water. For 1 cup orzo cook in 5 cups of water.

2

Drain the orzo and spread the orzo and cooked lentils out together on a sheet tray.

3

Drizzle with olive and stir to lightly coat in olive oil. This will keep the orzo from clumping as it cools.

4

In a large bowl, add the arugula and the orzo lentil combo. Toss with a good drizzle of the vinaigrette. Add the rest of the veggies, another drizzle of the vinaigrette and toss to coat everything in the vinaigrette.

5

Turn the mixed Lentil and Orzo Salad out onto a serving platter or a wide, shallow salad serving bowl. Then top with feta cheese and toasted pine nuts.

6

Finally, sprinkle flaky finishing salt over the top if desired; and scatter torn fresh basil leaves.

7

Serve the salad with the remaining vinaigrette on the side.

Balsamic Vinaigrette

8

Combine ingredients in a jar, tighten the lid and shake well until the vinaigrette is emulsified.

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