Minty Orzo Lentil and Feta Salad

Ingredients and Weight:

• 1 pound orzo pasta
• 1 cup dried green lentils
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cucumber, diced
• 1/2 red onion, diced
• 1 cup feta cheese, crumbled
• 1/2 cup fresh mint, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil and cook orzo according to package directions.
2. While the orzo is cooking, rinse lentils and sort out any debris.
3. In a separate pot, cover lentils with water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until tender.
4. Drain lentils and let cool.
5. In a large bowl, combine cooked orzo, lentils, bell peppers, cucumber, red onion, feta cheese, and mint.
6. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour dressing over the salad and toss to combine.

Nutritional Information:

(Per serving, 1/8 of the recipe)

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 40 grams
• Protein: 15 grams
• Fiber: 5 grams

Dish Characteristics:

• Fresh, vibrant flavors
• Combination of soft and crunchy textures
• Perfect for summer gatherings or light lunches

User Comments:

• "This salad is so refreshing and flavorful. The mint really adds a nice touch."
• "I love the combination of lentils and orzo. It's a great way to get some extra protein."
• "This salad is easy to make and is always a crowd-pleaser."

Special Precautions and Tips:

• If you don't have fresh mint, you can use 1/2 teaspoon dried mint.
• Feta cheese can be substituted with other types of cheese, such as goat cheese or Parmesan.
• To make the salad ahead of time, prepare the orzo and lentils according to the directions. Store the salad in an airtight container in the refrigerator for up to 3 days.