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 Feta Salad requires roughly 2 hours and 50 minutes from start to finish. One portion of this dish contains around 12g of protein, 18g of fat, and a total of 342 calories. This recipe serves 8. A few people really liked this main course. 17 people found this recipe to be tasty and satisfying. Head to the store and pick up olive oil, feta cheese, salt and pepper, and a few other things to make it today. If you like this recipe, you might also like recipes such as Lentil kofta with orzo & feta, Minty beetroot, feta & bulgur salad, and Minty carrot, pistachio & feta salad.

Instructions

Bring a large pot of lightly salted water to boil.

Ingredients you will need

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

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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

Feta Cheese

Red Onion

Lentils

Olives

Pasta

Dill

Mint

Cooking Oil

Equipment

Pot

Bowl

Sauce Pan

Ingredients

Servings:

177milliliters

dried brown lentils, rinsed and drained 355milliliters

crumbled feta cheese 118milliliters

chopped fresh dill 118milliliters

finely chopped fresh mint leaves 3cloves

garlic, minced 118milliliters

kalamata olives, pitted and chopped 6Tbsps

olive oil, divided 296milliliters

orzo pasta 1small

red onion, diced 79milliliters

red wine vinegar 8servings

salt and pepper to taste

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Willamette Valley Vineyards Dijon Clone Chardonnay with a 4.8 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Willamette Valley Vineyards Dijon Clone Chardonnay

The nose opens with aromas of lemon, pear, hazelnut and honey. The bouquet moves into a creamy medium-bodied sip offering flavors of orange, sweet cream, vanilla, caramel and clove. Balancing acidity leaves the wine refreshing, with a lingering finish and ideal for food pairing.Pair with rich seafood dishes like grilled shrimp or seafood scampi, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses like aged white cheddar.