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Toasting orzo before cooking adds flavour and texture to this unique arugula salad with lentils and zucchini. It's a fun accompaniment that you'll want to serve often!
2 cups (500 mL) orzo
3/4 cup (175 mL) diced onion
1 garlic clove, minced
4 cups (1 L) low-sodium chicken stock
1 1/2 cups (375 mL) halved and sliced zucchini
6 Tbsp (90 mL) olive oil, divided
1/2 cup (125 mL) butter
to taste red pepper flakes
3 cups (750 mL) cooked split red lentils
1 1/4 cups (310 mL) baby arugula
1/4 cup (60 mL) lemon juice
to taste salt and pepper
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