This is a wonderful summer salad. I have been asked to make it for every party I am invited to!
Ingredients
- 1 ¼ cups orzo pasta
- 6 tablespoons olive oil, divided
- ¾ cup dried brown lentils, rinsed and drained
- 1/3 cup red wine vinegar
- 3 cloves garlic, minced
- ½ cup kalamata olives, pitted and chopped
- 1 ½ cups crumbled feta cheese
- 1 small red onion, diced
- ½ cup finely chopped fresh mint leaves
- ½ cup chopped fresh dill
- salt and pepper to taste
Directions
Step 1
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.
Step 2
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.
Step 3
Combine the remaining olive oil, vinegar, and garlic in a small bowl.
Step 4
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 374 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat6g | 30% |
Cholesterol25mg | 8% |
Sodium456mg | 20% |
Total Carbohydrate38g | 14% |
Dietary Fiber7g | 24% |
Total Sugars3g | |
Protein13g | |
Vitamin C4mg | 22% |
Calcium169mg | 13% |
Iron3mg | 16% |
Potassium279mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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