Ingredients for Lentil And Orzo Salad
- Orzo Pasta
- Salt & Freshly Ground Black Pepper
- Extra Virgin Olive Oil
- Green Lentil
- 1 medium carrot, chopped
- Celery Rib
- 1/2 small yellow onion, chopped
- 1 bay leaf
- 1/2 cucumber, diced
- Tomatoes
- Italian Parsley
- Sliced Almonds
- Of Fresh Mint
- Fresh Basil
- Fresh Lemon Juice
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How to Make Lentil And Orzo Salad
- Bring 6 cups of salted water to a boil in a large pot. Add the 1 cup of orzo and cook for 8-10 minutes, or until al dente. Drain and toss with 1 tablespoon of olive oil. Spread on a baking sheet to cool completely in the refrigerator.
- While the orzo cools, combine the lentils, chopped carrot, celery, onion, bay leaf, and a generous pinch of salt in a large pot. Add enough water to cover by about 2 inches.
- Bring to a simmer, and cook for 20-25 minutes, or until lentils are tender but not mushy. Drain and discard the vegetables and bay leaf.
- In a large bowl, combine the cooled orzo and lentils.
- Add the diced cucumber, halved cherry tomatoes, parsley, toasted almonds, mint, basil, lemon juice, and remaining 1 tablespoon of olive oil.
- Toss gently to combine. Season generously with salt and freshly ground black pepper to taste.
- Refrigerate for at least 1 hour to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
9g
Carbs
21g
