Minty Orzo Lentil and Feta Salad Recipe -
Minty Orzo Lentil and Feta Salad Recipe
  • READY IN ABOUT 3 hrs

Minty Orzo Lentil and Feta Salad

Recipe by  

"This is a wonderful summer salad. I have been asked to make it for every party I am invited to!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 50 mins


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

Most Helpful Positive Review
Jan 25, 2008

I love this dish and will definetly make it again. I made a few adjustments by omitting the olive oil entirely(I didn't think it was needed), used pitted sliced black olives, and adding a box of frozen spinach that I microwaved and squeezed all the fluid out of. I also found that I could serve this recipe warm, room temp, or cold. Yummy !!!

Most Helpful Critical Review
Jan 11, 2010

Good vegetarian dish. The flavors are strong, so it's not typical kid fare. (I'm a tough grader -- I've not given a 5 yet so don't let the 3 stars fool you.)

Dec 12, 2005

I did not change anything and we just loved it. I will make it again for sure.

Mar 07, 2007

I modified this recipe quite a bit - substituted parsley for mint (didn't have mint), used dried dill, used half of the oil, and added one cucumber and two tomatoes. I also added the juice of 1/2 lemon as another user suggested. Very flavorful, garlicy, fresh, Greek flavors. We loved it.

Aug 09, 2008

This is an awesome salad! I followed the recipe exactly the first time I made it. The second time I made it I boiled the lentils for about 8 minutes, then added the orzo to the lentils and boiled for another 8 to 10 minutes. The only difference was that the orzo was a little darker, because it picked up the color of the lentils. But it saved me time and dishes.

Sep 01, 2006

Different from other orzo salads I've made because of the mint and dill flavors, which worked nicely. I like that the lentils gives it some more texture and fiber. I cut way back on the oil and added some lemon juice for extra pizzazz! Also, I halved this and it still made a big bowlful.

Jan 14, 2009

This is delish!!!! Hainvg read other reviews, when I relised I was a bit short on orzo, I made up the 50g with quinoa - it gave just that little crunch. I also substitued goats cheese as I was out of fets, and the less salty but richer flavor was fantastic. Will definately do this again.

Aug 19, 2007

This was really tasty and so easy to make ahead of time. I offered warm whole wheat pitas with it for a dinner full of complete protein. I didn't even attempt to offer it to my 2 yo because I didn't think he'd like it. Well, he wanted to try it and LOVED it. I never thougt I would hear my toddler say "more lentils please". The next day I wrapped it in a whole wheat tortilla with cream cheese and he gobbled it down for lunch. I didn't change a thing. Thanks for the recipe.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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