Lentilandorzosalad Recipes

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LENTIL AND ORZO SALAD

This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.

Provided by Dee514

Categories     Lemon

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15



Lentil and Orzo Salad image

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.

Nutrition Facts : Calories 449.1, Fat 13.5, SaturatedFat 1.9, Sodium 19.7, Carbohydrate 65.8, Fiber 12.8, Sugar 3.6, Protein 16.5

2 cups orzo pasta
salt & freshly ground black pepper
5 tablespoons extra virgin olive oil
1 cup french green lentil
1 carrot, peeled and halved
1 celery rib, halved
1 small onion, peeled and halved
1 bay leaf
1/2 cup peeled seeded and diced cucumber
1/2 cup diced tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced almonds, toasted
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh basil
1/4 cup fresh lemon juice

LENTIL AND ORZO SALAD WITH ROASTED CAULIFLOWER, CHARD AND HERBS

Provided by Eddie Jackson

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14



Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs image

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.

1 large head or 2 small heads cauliflower (about 1 1/2 pounds), cut into 1-inch florets
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered if large
2 cups lightly packed red chard leaves (about 4 large leaves) plus 1/4 cup finely sliced chard stems
1 2/3 cups cooked brown lentils (from about 2/3 cup raw)
1 heaping cup cooked orzo (from about 3 ounces raw)
1/2 cup pitted green olives, roughly chopped
1/2 cup packed parsley leaves, roughly chopped
3 tablespoons finely chopped fresh dill
2 tablespoons sliced fresh mint
1/2 teaspoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon red pepper flakes

WARM LENTIL SALAD

This is great comfort food and easy to make either vegetarian or not. The lentils cook up firm but tender, and the veggies are crisp and bright. It's an easy recipe to put on the stove and simmer while you are busy elsewhere.

Provided by Johannah Gage

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Warm Lentil Salad image

Steps:

  • Thinly slice onion and saute in a medium-sized pot until onion starts to brown.
  • Add lentils and bay leaf, stirring to coat with oil.
  • Add broth/stock and stir, bringing to a boil.
  • Cover, reduce heat, and simmer for 40 minutes or until the liquid is absorbed and lentils are tender.
  • While lentils are cooking, prepare the veggies.
  • When lentils are ready, remove the bay leaf and remove the pot from heat. Stir in the spinach, red pepper, and tomato.
  • Add salt and pepper to taste. Drizzle with balsamic vinegar to taste. The balsamic should add a light zing to the flavors but not be overpowering.

Nutrition Facts : Calories 314.6, Fat 7.9, SaturatedFat 1.2, Cholesterol 0.3, Sodium 522.3, Carbohydrate 43.7, Fiber 20.8, Sugar 4.4, Protein 17.8

1 1/3 cups brown lentils
3 1/3 cups broth, vegetable or 3 1/3 cups chicken
1 red bell pepper, diced
1/2 tomatoes, chopped
1 cup fresh spinach, stems removed and torn into medium-sized pieces
1 small yellow onion
1 bay leaf
2 tablespoons olive oil
1 -2 teaspoon balsamic vinegar

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