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Lentil and Orzo Salad

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“This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring 6 cups of salted water to a boil in a large pot.
  2. Add the orzo and boil for 8-10 minutes or until tender.
  3. Drain, and toss with 1 Tablespoon of the olive oil.
  4. Spread the orzo onto a sheet pan, and cool in the refrigerator.
  5. Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
  6. Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
  7. Drain, and discard the carrots, celery, onions, and bay leaf.
  8. Mix the lentils and the cooled orzo in a large salad bowl.
  9. Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
  10. Toss until combined, and season to taste with salt and pepper.
  11. Set aside to allow the flavors to develop for at least 1 hour before serving.

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