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

LENTIL AND ORZO SALAD

Cooked lentils and orzo pasta are tossed with celery, carrots, ripe olives and a zesty blend of Italian dressing and Dijon mustard for a hearty salad.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 7



Lentil and Orzo Salad image

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.

Nutrition Facts : Calories 260, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 12 g

1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
8 oz. orzo pasta, cooked, drained
8 oz. dry lentils, rinsed, cooked and drained
2 carrots, shredded (about 1-1/2 cups)
2 stalks celery, finely chopped
1/2 cup chopped pitted black olives

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