- 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
- 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.
- 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.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- 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.
05/02/2018
recipepes.com
Minty Orzo Lentil and Feta Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
