Lemon-Dill Lentil Orzo Salad


1 cup of dried French green lentils, preferably lentilles de Puy
3 cloves of garlic, chopped
1 pound orzo
1/4 cup finely chopped fresh dill
1/2 cup thinly sliced fresh basil
1 1/2 cups of cherry tomatoes, halved, seeded if you feel ambitious (results will be more wate
8 ounces of crumbled fresh goat cheese
3 Tbls. of red wine vinegar (or more, to taste)
3 Tbls. of olive oil (or more, to taste)
Finely-grated zest of about 1.5 large lemons (or more, to taste)
Kosher salt and freshly-ground paper to taste


Rinse and pick over lentils. Place in 2-quart saucepan with garlic, 4 cups of water and a couple pinches of kosher salt. Cook until lentils are tender. This seems to vary widely, from 20-50 minutes, so I recommend testing fairly often for tenderness and seasoning, adding more salt during the cooking if necessary. Once tender, drain well in a sieve and allow to cool.
Cook the pasta in salted water to al dente stage, drain and rinse with cool water.
Toss pasta, lentils, and other ingredients together in a large bowl. Taste and adjust seasoning. Serve cold or room temperature.




8.0 servings


Saturday, December 26, 2009 - 12:11am



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