Name: Minty Orzo Lentil and Feta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Orzo pasta - 1 ¼ cups; Olive oil, divided - 6 tablespoons; Dried brown lentils, rinsed and drained - ¾ cup; Red wine vinegar - ⅓ cup; Garlic, minced - 3 cloves; Kalamata olives, pitted and chopped - ½ cup; Crumbled feta cheese - 1 ½ cups; Red onion, diced - 1 small; Finely chopped fresh mint leaves - ½ cup; Chopped fresh dill - ½ cup; Salt and pepper to taste - ½ cup

Ingredients for - Minty Orzo Lentil and Feta Salad

1. Orzo pasta 1 ¼ cups

2. Olive oil, divided 6 tablespoons

3. Dried brown lentils, rinsed and drained ¾ cup

4. Red wine vinegar ⅓ cup

5. Garlic, minced 3 cloves

6. Kalamata olives, pitted and chopped ½ cup

7. Crumbled feta cheese 1 ½ cups

8. Red onion, diced 1 small

9. Finely chopped fresh mint leaves ½ cup

10. Chopped fresh dill ½ cup

11. Salt and pepper to taste ½ cup

How to cook deliciously - Minty Orzo Lentil and Feta Salad

1 . Stage

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.

2 . Stage

Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.

3 . Stage

Combine the remaining olive oil, vinegar, and garlic in a small bowl.

4 . Stage

Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.