Recipe by KAGRECO
"This is a wonderful summer salad. I have been asked to make it for every party I am invited to!"
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1 1/4 cups
olive oil, divided
dried brown lentils, rinsed and drained
red wine vinegar
kalamata olives, pitted and chopped
1 1/2 cups
crumbled feta cheese
red onion, diced
finely chopped fresh mint leaves
chopped fresh dill
salt and pepper to taste
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 !!!
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.)
I did not change anything and we just loved it. I will make it again for sure.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Minty Orzo Lentil and Feta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 171
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