Reviewed: Aug. 22, 2009

This was good as a summer vegetable salad. I changed it a bit, adding cucumber, yellow zucchini and cherry tomatoes. I also didn't have olives or feta, so I shredded a combination of asiago and parmesan cheeses and mixed it in at the end. The mint and dill were delicious and I loved the mix of orzo and lentils.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

erica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

This was really delicious. I substituted chopped scallions for the red onion for a less intense onion flavor. The dill and mint work well together.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ACAMRON

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Livingston, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2009

I made this for a Memorial Day party. It was a hit. Everyone wanted the recipe, but then realized how much preparation is involved and decided against it. However, they told me I have to make it for the 4th of July. I cooked the orzo and lentils a day in advance and threw it together 3 hours before our get together. The fresh herbs are a pain but worth it. I wouldn't change a thing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

This salad is pretty good as is. After tasting it as written, I added some lemon juice and quite a bit of salt. It's also good warm--the feta turns it creamy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Errica

Cooking Level: Expert

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2009

Very satisfying and healthy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carblover

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2009

This is not just an excellent salad, it's a complete meal if you wish it to be. This is an excellent recipe and is easily adapted to add addtional ingredients as summer vegetables become prolific. Especially grilled vegetables. It is delicious as it is, but toss a few cherry tomatoes on top for some extra color just before serving. We give it 5 stars. We loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2009

Wow, pretty great. The recipe sounded pretty boring but I tried it because of the great reviews. We loved it. I left out the dill because I didn't want to spend the money on it. I think it's the raw garlic that makes it so wonderful. I think the juice of a lemon or lime would make it even better! I will definitely make this again. Great with a sandwich.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

I tried this dish because I had never eaten lentils before and this looked absolutely delicious . . . and it is! The only change that I made was to use rice instead of Orzo (glueten free this way). We served this as a cold salad along with the spicy chicken breasts from this site (we cooked the chicken and let it cool). Absolutely FANTASTIC! Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

goodeatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

I made this with couscous instead of orzo. It was delightful! In my regular rotation now.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EBOOKOUT

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Blaine, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lauralee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joce_C

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

ajancooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lynne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wendi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chetyre

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Issaquah, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

deesnyder

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2007

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.

Was this review helpful? [ YES ]
4 users found this review helpful