Mediterranean Green Lentil Orzo Salad

• •1 cup Green lentils
• •1 cup Orzo pasta
• •1 Red capsicum
• •1 Cucumber
• •1 cup Cherry tomatoes
• •0.5 Red onion
• •0.5 cup Fresh parsley
• •0.3 cup Extra virgin olive oil
• •2 tbsp Red wine vinegar
• •1 tsp Dijon mustard
• •1 tsp Sumac
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   Place the rinsed lentils in a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender but still firm. Drain any excess water and set aside to cool.

2. 2

   While the lentils are cooking, bring a pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain well and rinse with cold water to stop the cooking and prevent sticking. Set aside to cool.

3. 3

   While the pasta and lentils cool, dice the red capsicum and cucumber. Halve the cherry tomatoes. Finely chop the red onion and fresh parsley.

4. 4

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, sumac, salt, and black pepper until well combined and emulsified.

5. 5

   In a large bowl, combine the cooled lentils, orzo, diced red capsicum, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh parsley.

6. 6

   Pour the vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated. Taste and adjust seasoning as needed. For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.

Chef's Tips

• 💡For even quicker prep, cook the lentils and orzo ahead of time and store them separately in the fridge. This salad is excellent for meal prepping!
• 💡If you enjoy a bit of heat, a tiny pinch of red pepper flakes in the dressing would add a nice kick.
• 💡For an additional layer of Mediterranean flavor, consider adding a pinch of dried oregano to the vinaigrette.