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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.