Minty Orzo Lentil and Feta Salad

Name: Minty Orzo Lentil and Feta Salad
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters dried brown lentils, rinsed and drained; 355 milliliters crumbled feta cheese; 118 milliliters chopped fresh dill; 118 milliliters finely chopped fresh mint leaves; 3 cloves garlic, minced; 118 milliliters kalamata olives, pitted and chopped; 6 Tbsps olive oil, divided; 296 milliliters orzo pasta; 1 small red onion, diced; 79 milliliters red wine vinegar; 8 servings salt and pepper to taste

Minty Orzo Lentil and Fet Head to the store and pick up mint leaves, feta cheese, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a rather inexpensive main course.

Instructions

Bring a large pot of lightly salted water to boil.

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Water

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Pot

Add pasta and cook until al dente, about 8 to 10 minutes; drain.

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Pasta

Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.

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Olive Oil

Pasta

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Bowl

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.

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Lentils

Water

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Sauce Pan

Drain and set aside to cool.

Combine the remaining olive oil, vinegar, and garlic in a small bowl.

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Olive Oil

Vinegar

Garlic

Equipment you will use

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.

Ingredients you will need

Salt And Pepper