Ingredients:
2 cups orzo pasta
salt & freshly ground black pepper
5 tablespoons extra virgin olive oil
1 cup french green lentils
1 carrots, peeled and halved
1 celery ribs, halved
1 small onions, peeled and halved
1 bay leaves
1/2 cup peeled seeded and diced cucumbers
1/2 cup diced tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced almonds, toasted
1 tablespoon chopped fresh mint
3 tablespoons chopped fresh basil
1/4 cup fresh lemon juice
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.