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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.