Lentil and Orzo Salad

 

1
pound French green lentils, picked over and rinsed
1/2
pound (1 1/4 cups) orzo pasta
1
cup finely chopped red onions
1/2
cup extra-virgin olive oil
6
tablespoons red wine vinegar
1/4
cup chopped fresh parsley
1 1/2
teaspoons salt
1/2
teaspoon freshly ground pepper

 

 

Bring lentils and 6 cups water to boil in a medium saucepan.  Reduce heat to medium-low and simmer 20 to 25 minutes, until tender.  Drain and set aside.

 

Meanwhile, cook the orzo according to package directions; drain.  Transfer to a large bowl.

 

Combine orzo, onions, oil, vinegar, parsley, salt, and pepper in a bowl.  Stir in lentils.  Cool. 

 

Makes 8 to 10 servings.

 

Can be made ahead.  Cover and refrigerate for up to 2 days.  Let stand at room temperature 1 hour before serving.