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Mediterranean Orzo Lentil Salad

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
170 min
SERVINGS
8 servings
Lunch Mediterranean
Mediterranean Orzo Lentil Salad
Ingredients
  • 1 1/4 cups orzo pasta
  • 6 tablespoons olive oil, divided
  • 3/4 cup dried brown lentils, rinsed and drained
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 1/2 cups crumbled feta cheese
  • 1 small red onion, diced
  • 1/2 cup finely chopped fresh mint leaves
  • 1/2 cup chopped fresh dill
  • salt and pepper to taste
Instructions
1
Bring a large container of salted water to its highest temperature. Add pasta and cook until it reaches the desired level of firmness, approximately 8 to 10 minutes; drain. Transfer pasta into a large container, and mix in 1 tablespoon of olive oil; cover, and store in the refrigerator until it reaches a cool temperature.
2
Place lentils into a small saucepan, cover with water, and bring to its highest temperature. Cover, and simmer over a low flame until the lentils become tender, about 15 to 20 minutes. Drain and set aside to cool.
3
In a small bowl, combine the remaining olive oil, vinegar, and garlic.
4
Remove pasta from the refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until everything is fully incorporated. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
5
Note: The key to this dish is allowing the flavors to meld together, so be patient and let it sit for a sufficient amount of time.