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A very nice cold salad to take to a very hot summer potluck. I did use canned lentils and diced tomatoes to make it easier in camp. i would also recommend using very fresh herbs.

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I hate coming up with handles :) August 03, 2009

I was very surprised, but I just made this for dinner tonight and found it very boring. After tasting it I added some chopped onion, balsamic vinegar and even some shredded cheese but it is still bland. Sorry.

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Geca October 29, 2008

very tasty and simple to make. it made enough for me to eat for this week; which is great as i never have time to cook healthy food for myself. followed recipe; but instead of oregeno added a squeeze of lemon and a touch of vinegar. will make this again. thanks for the healthy and quick recipe!!

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jennifer in new jersey July 03, 2006

I halved the recipe and I didn't make any changes! Great taste and very healthy! Perfect for a light salad! Thanks!

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katia June 23, 2006

I halved the recipe and did reduce the amount of olive oil a bit--otherwise, made as written. I love lentils, and I am growing to love orzo. I had this at room temperature and then a little the next day cold--it's really good both ways.

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Chef Kate June 06, 2006

I did make a couple changes. I used 2 cups cooked rice in place of the orzo, 2 cups cooked lentils, a 16 ounce can of diced tomatoes, 1/4 cup fresh oregano, 1/3 cup olive oil and added juice from 1/2 of a lemon, salt and pepper. Chilled and served. Thank You!

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Rita~ June 02, 2006
Tomato Lentil Salad