Toasted Orzo & Lentil Salad

Toasted Orzo & Lentil Salad

  By lentilsorg      

August 7, 2018

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  • Prep: 20 Minutes
  • Cook: 20 Minutes
  • 20 Minutes

    20 Minutes

    40 Minutes

  • Yields: 12
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Directions

  1. Preheat oven to 450°F (230°C).
  2. Lay orzo out on a sheet pan without parchment paper. Toast in oven until golden brown, approximately 7 minutes, tossing half way through.
  3. In a deep pan over medium heat, sweat the onions and garlic with 2 Tbsp (30 mL) oil. Add orzo and 2 cups (500 mL) stock. Continue to cook and add stock until orzo is 90% cooked to a dry consistency.
  4. While orzo is cooking, sauté zucchini with 2 Tbsp (30 mL) oil on medium heat and set aside.
  5. Season finished orzo with butter, remaining oil, and red pepper flakes. Add lentils and zucchini.
  6. Just prior to serving, mix in arugula, dress with lemon juice, and season with salt and pepper.

Ingredients

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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Nutrition Facts

Serving Size3/4 cup (175 mL)
Calories280
Sodium180 mg
Potassium282 mg
Protein10 g
Cholesterol0 mg
Sugar3 g
Total Fat13 g
Saturated Fat2 g
Total Carbohydrates30 g
Dietary Fiber5 g