Lentil And Orzo Salad Recipes

Steps:

• Beat dressing and mustard in small bowl with whisk until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; mix well.
• Refrigerate at least 1 hour before serving.

Steps:

• Bring 6 cups of salted water to a boil in a large pot.
• Add the orzo and boil for 8-10 minutes or until tender.
• Drain, and toss with 1 Tablespoon of the olive oil.
• Spread the orzo onto a sheet pan, and cool in the refrigerator.
• Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
• Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
• Drain, and discard the carrots, celery, onions, and bay leaf.
• Mix the lentils and the cooled orzo in a large salad bowl.
• Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
• Toss until combined, and season to taste with salt and pepper.
• Set aside to allow the flavors to develop for at least 1 hour before serving.

Steps:

• Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.
• In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

Steps:

• 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.
• 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.
• Combine the remaining olive oil, vinegar, and garlic in a small bowl.
• 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.

Steps:

• Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Steps:

• In a large saucepan, saute the onion, celery, carrot and red pepper in butter until tender. Stir in the water, lentils and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in pasta and rice. Bring to a boil; cover and cook 15-20 minutes longer or until pasta and rice are tender.

Steps:

• Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
• Add the lentils and boil for 20 minutes.
• Add the orzo and boil for about 5 minutes, or until just tender.
• Drain well and transfer to a large bowl.
• Add the currants and onions and set aside.
• Dressing: Whisk all ingredients together in a small bowl.
• Pour over the rice mixture and toss gently.
• Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
• Sprinkle on the almonds just before serving.