Lentil and Orzo Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Lentil and Orzo Salad is a perfect make-ahead dish for lunches, picnics, or light dinners. Packed with protein-rich green or brown lentils, tender orzo pasta, and crisp veggies like cherry tomatoes, cucumber, and red onion, this salad strikes the ideal balance between hearty and refreshing. Crumbled feta cheese, fragrant parsley, and a hint of mint elevate the dish, while a tangy homemade dressing made with olive oil, lemon juice, and red wine vinegar ties it all together. Ready in just 40 minutes and easily customizable, this vibrant salad can be served at room temperature or chilled for even deeper flavor. Perfect for meal prep or as a crowd-pleasing side dish, this recipe is sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Orzo pasta
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 1 tablespoon Red wine vinegar
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the lentils under cold water and inspect for any debris. Add the lentils to a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.
Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes, until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
In a large mixing bowl, combine the cooled lentils and orzo. Add the cherry tomatoes, cucumber, red onion, feta cheese, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together. Garnish with additional parsley or feta cheese if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 21.3 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2259 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
