Go Back
–+ servings
Print Recipe
4.96 from 24 votes

Lentil Orzo Salad

Keep things simple this summer with this easy vegan lentil orzo salad. It's packed with protein-rich lentils and orzo pasta or ancient grain farro. Perfect for picnics, potlucks and mealprep. Nutfree Soyfree. Gluten-free option
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: salad recipes
Servings: 3
Author: Vegan Richa

Ingredients

  • 15 oz can of lentils drained, or 1.5 cups cooked lentils
  • 1.5 cups cooked orzo or farro
  • 1 cup chopped cucumber
  • 1/2 cup Or more chopped roasted red pepper
  • 1/2 cup chopped tomato
  • 3/4 cup chopped onion
  • 1/4 cup chopped cilantro or parsley

For the dressing:

  • 1 to 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon chipotle pepper flakes
  • 1 teaspoon ground cumin
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 teaspoon dried oregano
  • black pepper or pepper flakes, and cilantro or parsley for garnish
US Customary - Metric

Instructions

  • Cook the lentils if you haven’t already. See notes
  • Cook the orzo or farro according to the instructions on the package. See notes
  • Chop the veggies and add all of the salad ingredients to a large bowl.
  • Make the dressing by adding all the ingredients to a small bowl. Mix it really well.
  • Add the dressing all over the salad ingredients and toss well. Taste and adjust salt and flavor.
  • Dress with fresh pepper or pepper flakes and fresh herbs. Serve as a summer salad, or make salad sandwiches or salad wraps.
  • Storage: to make ahead, Prep the ingredients and dressing and keep separate until ready to serve. Store in the fridge for upto 4 days. If the salad seems to have absorbed the dressing, make another batch or add a few tablespoons water/stock and some lemon juice

Video

Notes

.
  • Cook the orzo: Bring 1.5 cups water to a boil. Add salt and herbs if needed. Add 1/2 cup orzo and cook for 9-11 minutes or until tender to preference. Stir occasionally. Drain any excess liquid
  • Cook the farro: soak 1/2 cup farro in water for 30 mins. Drain and cook with 1,5 cups water over medium heat for 15 mins or until cooked to preference.
  • Cook the lentils: To make 1.5 cups of lentils, use 3/4 cup of dried lentils. Soak for 10 minutes and drain. Pressure cook for 11 to 12 minutes in 2 cups of water. When the pressure releases naturally, open the lid and drain the lentils. Add salt if you like your lentils salted.
  • Glutenfree: use cooked Glutenfree grain like quinoa or millet or sorghum.
  • You can also add some cooked chickpeas or other cooked beans of your choice to make it more hearty. Increase the spices and the dressing if increasing the volume of the ingredients.

Nutrition

Calories: 389kcal | Carbohydrates: 64g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 401mg | Potassium: 818mg | Fiber: 15g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 7mg