Minty Orzo Lentil and Feta Salad

This is a great summer salad. Our friends made this for us a few weeks ago. You can serve it as a side dish, or do as we did and eat it in a pita. For the vegan in your life, simply leave out the feta or replace it with a vegan cheese.

Minty Orzo Lentil and Feta Salad:

Ingredients:

1 1/2 cups orzo pasta

6 Tbsp olive oil, divided

3/4 cups dried lentils, rinsed and drained

1/3 cup red wine vinegar

3 cloves garlic, minced

1/2 cup kalamata olives, pitted and chopped

1 1/2 cups crumbled feta cheese

1 small red onion, diced

1/2 cup fresh mint leaves, finely chopped

1/2 cup fresh dill, chopped

salt and pepper to taste

Preparation:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 Tbsp olive oil; cover, and refrigerate until cool.

Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentil are tender, about 15 to 20 minutes. Drain and set aside to cool.

Combine the remaining olive oil, vinegar, and garlic in a small bowl.

To the pasta add the lentils, oil mixture, olives, feta cheese, red onion, mint and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.