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Lentil and Orzo Salad

Makes: 8  to 10  servings Prep 20 mins Cook 20 mins

Ingredients

  • 1 pound  French green lentils, picked over and rinsed
  • 1/2 pound  (1-1/4 cups) dried orzo pasta
  • 1 cup  finely chopped red onions
  • 1/2 cup  extra-virgin olive oil
  • 6 tablespoons  red wine vinegar
  • 1/4 cup  chopped fresh parsley
  • 1 1/2 teaspoons  salt
  • 1/2 teaspoon  freshly ground black pepper

Directions

1. Bring lentils and 6 cups water to boil in medium saucepan. Reduce heat to medium-low and simmer 20 to 25 minutes or until tender. Drain and set aside.

2. Meanwhile, cook orzo according to package directions; drain. Transfer to large bowl.

3. Combine orzo, onions, oil, vinegar, parsley, salt and pepper in bowl. Stir in lentils. Cool to room temperature before serving. Makes 8 to 10 main-dish servings.

Make Ahead Tip

  • Prepare salad. Cover and refrigerate up to 2 days. Let stand at room temperature 1 hour before serving.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)355,
  • Fat, total(g)14,
  • sat. fat(g)2,
  • carb.(g)45,
  • pro.(g)16,
  • sodium(mg)375,
  • Percent Daily Values are based on a 2,000 calorie diet