Reviewed: Sep. 9, 2011

A really good, refreshing and good-for-you salad! I followed someone else's tip about partly cooking the lentils, adding the orzo and finish the two together. Less clean-up...always a good thing! I used French lentils, dill weed and 2 garlic cloves. I also omitted the onion, added chopped artichoke hearts (canned & well drained) and stirred Dijon mustard into the vinaigrette. Wasn't super-picky about measurements. I toasted some pine nuts and set them to the side for people to put on top if they liked. Many compliments & requests for the recipe. Made a ton, so that's what I'll have for supper tonight. Thanks for a keeper!

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Reviewer:

Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Aug. 8, 2011

Didn't have mint, so substituted half parsley half basil and still turned out delicious. can't wait for it to chill!

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Reviewer:

tifaniboo

Reviewed: Jun. 6, 2011

This is such a wonderful, easily customizable recipe. I too change a few things around based on what I had at home: 1/2 orzo 1/2 quinoa (5/8 each), added turkey, cucumber, used balsamic vinegar, no olives, some lemon...it was just wonderful. Light and filling. Thank you for posting. I am going to be making this OFTEN!

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Reviewer:

BelleTeteRouge

Reviewed: Aug. 15, 2010

This is excellent. I have made it for a lot of events now and it is always raved about.

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Reviewer:

Beahli

Cooking Level: Expert

Reviewed: Jul. 12, 2010

FANTASTIC. I used Trader Joes already made lentils which cut down on time. Didn't cool orzo in fridge, just rinsed in cold water then combined with everything else. Added half a diced cucumber, a jar of rinsed sun dried tomatoes, used sliced black olives too. Used only about a TBS of olive oil total and squeezed a lemon in instead. Going to play with fresh tomatos and artichoke hearts next time. Super good and healthy!

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Reviewer:

LINDAANA

Reviewed: Jun. 6, 2010

Really tasty. I used french lentils (what I had on hand) and I used a mild feta cheese as opposed to a stronger feta. The milder feta cheese doesn't overpower the rest of the ingredients. I added lemon juice as others had suggested which brightened the flavor some. I think I used too much dill because it came out more dilly than minty. I guess I will adjust the amounts next time, even though I love dill, the mint didn't seem to come through. I will definitely make this again!

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Reviewer:

CIRCUSGEEK

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Brooklyn, New York, USA

Reviewed: May 27, 2010

This was a great orzo salad! I followed the directions exactly and it came out fantastic. My husband really loved it too. I will definitely be making this again. Thank you for sharing this recipe.

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Reviewer:

cookingchiro

Cooking Level: Intermediate

Home Town: New Bern, North Carolina, USA

Living In: Dallas, Texas, USA

Reviewed: May 18, 2010

I made this last night following all the directions exactly except for that last one--refrigerate. I was hungry and impatient and I would have rated this a solid 4 stars while slightly warm. It was really good. But you know what's better? Following instructions. Absolutely 5 stars while cold. I might even change mine to refrigerate overnight.

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Reviewer:

bakerysensei

Reviewed: Mar. 2, 2010

This is a great combination of flavors. I wouldn't have thought to put dill and mint together, but they work well. I flopped the amounts of the lentils and orzo (personal preference), then I discovered I didn't have any orzo, so I used barley instead, which worked out nicely. I also used shallot instead of red onion for a milder onion flavor. This is good both warm and cold, and it's very easy to put together. A definite keeper!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 9, 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.)

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