Lentil And Orzo Salad With Roasted Cauliflower Chard And Herbs Recipes

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LENTIL AND ORZO SALAD



Lentil and Orzo Salad image

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

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

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

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