Minty Orzo Lentil and Feta Salad

Published on June 18, 2020

Total Time:

2 hrs 50 mins

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• 1 ¼ cups orzo pasta

• 6 tablespoons olive oil, divided

• ¾ cup dried brown lentils, rinsed and drained

• ⅓ cup red wine vinegar

• 3 cloves garlic, minced

• ½ cup kalamata olives, pitted and chopped

• 1 ½ cups crumbled feta cheese

• 1 small red onion, diced

• ½ cup finely chopped fresh mint leaves

• ½ cup chopped fresh dill

• salt and pepper to taste

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 tablespoon 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, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

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Nutrition Facts (per serving)

374Calories19g Fat38g Carbs13g Protein

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Nutrition FactsServings Per Recipe8Calories374% Daily Value *Total Fat19g24%Saturated Fat6g30%Cholesterol25mg8%Sodium456mg20%Total Carbohydrate38g14%Dietary Fiber7g24%Total Sugars3gProtein13gVitamin C4mg22%Calcium169mg13%Iron3mg16%Potassium279mg6%

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