Orzo and Lentil Salad
  • 1 cup Green French Lentils
  • 3/4 cup Orzo pasta 
  • Scant Olive Oil
  • 2 tablespoons Curry Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Cumin Powder
  • 2 tablespoons Soy Sauce
  • 1/4 cup Red Wine Vinegar
  • 2 cups vegetables of choice (chopped small)
  • Juice of Two Lemons
  • Salt and Pepper to taste
  • Zest from one Orange 

Wash and cull lentils, place in saucepan and cover with two inches of water. Bring to a boil and simmer 20-25 minutes. Drain and chill. Rinse and add Orzo to boiling salted water, cook for 10 minutes, drained, toss with a scant amount of olive oil, and chill. 

Combine chilled orzo with chilled lentils in large mixing bowl. Add spices and vinegar. Mix well and chill.

This salad base can be used with any vegetables in season, carrots, celery, corn, red, yellow or green peppers.  Vegetables should be blanched before adding to base. Caramelized onions and zucchini or yellow squash are wonderful and do not need to be blanched if cut thinly.

Combine base, vegetables, orange zest, lemon juice and salt and pepper to taste.

This recipe is courtesy of Sonoma Coast Villa Inn & Spa, California