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