Greek Lentil Orzo
Normally, I cannot stand it when my husband comes with me to the grocery store. We spend more money when we are there together. He picks out oddball ingredients that he has to have. He’ll buy a giant hunk of meat that he’s sure he’s going to cook (but he never does).
Additionally, I just like going to the grocery store myself. (Am I turning into my father?) I like zipping in and out of the aisles in my surefire pattern (back to front). I like spur of the moment meal planning when encountering a great sale (and my spontaneous purchases are always followed through on since I’m the cooker in the family!). And I like the alone time.
Or so I thought. Lately I’ve been craving just a few extra minutes with my husband. We’re both in education so naturally we have more time for each other during the summer…you’d think that this would NOT be the time that I want to spend more time with him since we’re each spending most full days at home with each other. Not the case, for some reason.
I would not have been able to make this salad had he not accompanied me to the grocery store this most recent time. I looked HIGH and LOW for the orzo. I almost was off to the rice section thinking the silly stock boys assumed orzo was actually rice when the Omnivore piped up: “Small box – top shelf.”
This lunch was really great. I made it in advance for visitors and it was ready (and delicious) when we were. I served it over a bed of lettuce but it is also great alone.
Orzo, Lentil, and Feta Salad (slight adapted from The Big Book of Little Lentils)
- 1.25 orzo pasta
- 6 tbsp olive oil, divided
- 3/4 cup dry red lentils, rinsed and drained
- 1/3 cup red wine vinegar
- 3 cloves garlic, minced
- 1/2 cup olives (I used green), chopped
- 4 ounces feta cheese crumbles
- 1 small red onion, diced
- 1/2 cup parsley, chopped
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8-10 minutes; drain. Transfer pasta into a large bowl and mix 1 tbsp olive oil. Cover and refrigerate until cool.
- Place lentils into a small sauce pan, cover with water, and bring to a boil. Reduce heat and simmer until lentils are tender, 15 minutes or so. Drain and set aside to cool.
- Combine remaining olive oil, vinegar, and garlic in a small bowl.
- Remove pasta from refrigerator, add lentils, oil mixture, olives, feta cheese, red onion, and parsley. Stir thoroughly until blended. Season to taste with salt and pepper.
- Cover and refrigerate an hour or more before serving.