This was a great salad! I used black olives instead of kalamata just because it was what I had on hand. The combination of flavors from the herbs was great! I would not however recommend this to a family with picky-eaters, but the well-seasoned palette will appreciate the combination of flavors and think it to be delicious!

very good, I followed the recipe exactly except for I ran the orzo and the lentils under cold water to speed up the prep time. I will make this again

This is flippin' amazing! I even accidentally threw in some red wine (the bottle was sitting right where the balsamic vinegar usually sits!), and this is still great! I omitted olives and added cucumber as per my own tastes, used quinoa per other review and used balsamic vinegar since I don't have red wine vinegar. Also no fresh dill or mint, used dried. SO GOOD!

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.

Excellent! A great harmony of flavors. This is my new favorite for the office potluck! I'll be making this again and again. Thanks!

Fantastic! A complex flavor. I added grape tomatoes sliced in half and it made this added to the visual appeal.

This was delicious! I omitted the olives and added lemon juice. I also used green onions.

YUM!

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 !!!

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.

I tried to make this on a tight budget and it still worked out quite nice. Used half a large cucumber instead of the olives, a cheese very similar in texture to feta that they call 'Balkan cheese' here in the Czech Republic (much cheaper), a combination of white wine vinegar and balsamic vinegar to substitute for the red, and no onion because I am planning to take this to work for lunch during the week. Lots of small changes, but I don't think it affected the outcome negatively. The only thing that doesn't seem to fit perfectly with the idea is the orzo. I am wondering if rice or couscous would have worked better. Maybe next time. I had a bit of the salad at room temperature when it was ready, and I am hoping it will get even better after a day in the fridge. At the moment it's not mind-blowing but good enough to eat it for several days. I'd serve it to friends as a side-dish.

Excellent! Used less olive oil and simmered the lentils in chicken stock. Otherwise, no changes. Thanks for a great recipe.

This was very good. I did make a few changes to suit my tastes and what I had on hand. I decided, after I had cooked up the lentils and seen how much there were, not to add all of them. I probably added about half of the cooked quantity. I had to improvise a little on my herbs since I was short on the dill and mint so I used the little bit of cilantro I had on hand. The only other changes I made were to omit the olives (don't like) and add a medium, unpeeled, seeded cucumber chopped. I also used tomato basil flavored feta cheese. When I served the salad I added some chopped tomato to each serving since tomato has a tendency to get funky in the fridge. I will definitely be making this recipe again.

made this for a baby shower over the weekend. tasted good, but was alot of work - boiling, chopping, etc. and i agree with a previous post, that it was somewhat of an expensive pasta salad with kalamata olives, feta cheese, etc. undecided about making this again.

I have made this twice now and it has come out delicious each time. It got rave reviews at a pot luck and it is was absolutely perfect, as I found that I had some orzo and lentils in the pantry. Thanks!

Yummy! Substituted Quinoa for the Orzo and it turned out great. We will definately make this again!

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.