- 1¼ cups (310 mL) orzo pasta
- 6 Tbsp (90 mL) olive oil, divided
- ¾ cup (175 mL) dry red lentils, rinsed and drained
- 1/3 cup (75 mL) red wine vinegar
- 3 cloves garlic, minced
- ½ cup (125 mL) olives, pitted and chopped
- 1½ cups (375 mL) feta cheese, crumbled
- 1 small red onion, diced
- ½ cup (125 mL) fresh dill, chopped
- salt and pepper to taste
Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl and mix in 1 tbsp olive oil. Cover and refrigerate until cool.
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 to 20 minutes. Drain and set aside to cool.
Combine the remaining olive oil, vinegar, and garlic in a small bowl.
Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion and dill. Stir until thoroughly blended. Season to taste with salt and pepper.
Cover and refrigerate for at least two hours.
Nutritional information
- Per Serving (125g)
- Calories 328
- Protein 13g
- Carbohydrates 24g
- Fibre 5g
- Sugars 2.2g
- Fat 21g
- Cholesterol 31mg
- Potassium 275mg
- Sodium 542mg
- Vitamin A 4%
- Vitamin C 3%
- Calcium 18%
- Folate 8%
- Iron 65%
- Zinc 8%
Makes 3-4 servings.
Recipe courtesy of Canadian Lentils.
