fbpx Print Friendly Logo
X

Want to share this page with your friends?





Dinner Tonight: January 22, 2018 Greek Lentil Orzo Salad

Greek Lentil Orzo Salad

Fun

One person closes his eyes and tries to remember details given by others. (Can you remember the color of Dad's shirt?)

Conversation

Do you find it easy to show leadership, or not? Why? What's one way you have shown leadership recently?

Brenda Thompson of Meal Planning Magic shared this recipe for a satisfying vegetarian main dish. However, if needed, you could add grilled chicken or shrimp to help encourage selective eaters.

Ingredients

Serves 6

  • 1 ¼ cups orzo pasta
  • 6 T olive oil, divided
  • ¾ cup dry red or green lentils, rinsed and drained
  • ⅓ cup red wine vinegar
  • 4 small cloves of garlic
  • ½ cup green olives, pitted and chopped
  • ¾ cup red onion, diced (about one small onion)
  • 1 cup fresh tomatoes, diced
  • 1 cup cucumber, diced
  • 1 ½ cups feta cheese

Instructions

  1. Bring a large pot of water to boil. Add orzo pasta and cook until al dente (about 8-10 minutes). Drain.
  2. Transfer pasta to a large bowl and mix in 1 tablespoon olive oil. Cover and refrigerate until cool.
  3. 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 15-20 minutes. Drain and set aside to cool.
  4. Combine remaining olive oil, vinegar and garlic in a small bowl. In bowl with pasta, add cooked lentils, oil mixture and remaining ingredients (olives through feta cheese). Stir until combined well.
  5. Cover and refrigerate at least two hours. This salad is also really good the next day.

Related Recipes

Honeydew mint gingerCurry vegetable dipBerry crumble whipped cream
Get Dinner Tonight Delivered Daily Get Dinner Tonight Delivered Daily

Share