Lentil and Orzo Salad

"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."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I liked this alot...very light and refreshing. The herbs, particularly the mint, make the difference. Thanks.
     
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RECIPE SUBMITTED BY

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
 
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