Mediterranean Green Lentil Orzo Salad

A refreshing and hearty Mediterranean-inspired salad featuring tender orzo pasta and protein-rich green lentils, tossed with crisp vegetables like red capsicum, cucumber, cherry tomatoes, and fresh parsley, all brought together with a zesty olive oil vinaigrette with the bright, tangy flavor of sumac. It's perfect as a main course or a substantial side.

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.

   Time: 25 min
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.

   Time: 10 min
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.

   Time: 10 min
4. 4.

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

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 30 min