Orzo, Lentil & Feta Salad

Orzo, Lentil & Feta Salad

Ingredients

  • 1¼ cups orzo pasta
  • 6 tbsp olive oil, divided
  • ¾ cup dry red lentils, rinsed and drained
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, minced
  • ½ cup olives, pitted and chopped
  • 1½ cups feta cheese, crumbled
  • 1 small red onion, diced
  • ½ cup fresh dill, chopped
  • salt and pepper to taste

 

Directions

  • 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 tbsp 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 and dill. Stir until thoroughly blended. Season to taste with salt and pepper.
  • 5. Cover and refrigerate for at least two hours.

 

Nutritional information

  • Per Serving (125g)
  • Calories 328
  • Protein 13g
  • Carbohydrates 24g
  • Fibre 5g
  • Sugars 2.2g
  • Fat 21g
  • Cholesterol 31mg
  • Potassium 275mg
  • Sodium 542mg
  • Vitamin A 4%
  • Vitamin C 3%
  • Calcium 18%
  • Folate 8%
  • Iron 65%
  • Zinc 8%
Servings: 
3 - 4

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