Mediterranean Lentil and Orzo Salad with Sun-Dried Tomatoes
A vibrant and nourishing salad that embodies the essence of Mediterranean flavors, featuring protein-rich lentils, tender orzo, and zesty sun-dried tomatoes.
Equipment
- Medium saucepan
- Large pot
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Colander
Ingredients
- 1 cup dried brown lentils (200g / 7oz)
- 1 cup orzo pasta (200g / 7oz)
- 1/2 cup sun-dried tomatoes, chopped (55g / 2oz)
- 1 medium cucumber, diced (150g / 5.3oz)
- 1/4 cup red onion, finely chopped (40g / 1.4oz)
- 1/4 cup fresh parsley, chopped (15g / 0.5oz)
- 1/4 cup feta cheese, crumbled (50g / 1.8oz)
- 2 tbsp extra virgin olive oil (30ml)
- 2 tbsp lemon juice (30ml)
- 1 tbsp red wine vinegar (15ml)
- 1 tsp dried oregano (1g / 0.03oz)
- Salt and pepper to taste
Instructions
- Begin by rinsing the lentils under cold water. Add them to a medium saucepan with enough water to cover by a couple of inches. Bring to a boil, reduce heat, and simmer for 15-20 minutes or until the lentils are tender but not mushy. Drain and set aside to cool.
- While the lentils are cooking, bring a separate pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cooled lentils and orzo. Add the chopped sun-dried tomatoes, cucumber, red bell pepper, red onion, and fresh parsley. Toss gently to mix.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, and a pinch of salt and pepper to create the dressing.
- Pour the dressing over the salad and toss until everything is well coated. Adjust seasoning if necessary.
- Finally, sprinkle the crumbled feta cheese over the top of the salad before serving.
Notes
To make this salad vegan, simply omit the feta cheese or use a dairy-free alternative.
The salad can be served immediately or refrigerated for a couple of hours to allow the flavors to meld.
If sun-dried tomatoes in oil are used, adjust the amount of extra virgin olive oil accordingly.
This salad is an excellent make-ahead option for meal prep or picnics.