*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love this dish and will definetly make it again. I made a few adjustments by omitting the olive oil entirely(I didn't think it was needed) used pitted sliced black olives and adding a box of frozen spinach that I microwaved and squeezed all the fluid out of. I also found that I could serve this recipe warm room temp or cold. Yummy!!!
I modified this recipe quite a bit - substituted parsley for mint (didn't have mint) used dried dill used half of the oil and added one cucumber and two tomatoes. I also added the juice of 1/2 lemon as another user suggested. Very flavorful garlicy fresh Greek flavors. We loved it.
This is an awesome salad! I followed the recipe exactly the first time I made it. The second time I made it I boiled the lentils for about 8 minutes then added the orzo to the lentils and boiled for another 8 to 10 minutes. The only difference was that the orzo was a little darker because it picked up the color of the lentils. But it saved me time and dishes.
Different from other orzo salads I've made because of the mint and dill flavors which worked nicely. I like that the lentils gives it some more texture and fiber. I cut way back on the oil and added some lemon juice for extra pizzazz! Also I halved this and it still made a big bowlful.
This was really tasty and so easy to make ahead of time. I offered warm whole wheat pitas with it for a dinner full of complete protein. I didn't even attempt to offer it to my 2 yo because I didn't think he'd like it. Well he wanted to try it and LOVED it. I never thougt I would hear my toddler say "more lentils please". The next day I wrapped it in a whole wheat tortilla with cream cheese and he gobbled it down for lunch. I didn't change a thing. Thanks for the recipe.
This is delish!!!! Hainvg read other reviews when I relised I was a bit short on orzo I made up the 50g with quinoa - it gave just that little crunch. I also substitued goats cheese as I was out of fets and the less salty but richer flavor was fantastic. Will definately do this again.
This was very good. I did make a few changes to suit my tastes and what I had on hand. I decided after I had cooked up the lentils and seen how much there were not to add all of them. I probably added about half of the cooked quantity. I had to improvise a little on my herbs since I was short on the dill and mint so I used the little bit of cilantro I had on hand. The only other changes I made were to omit the olives (don't like) and add a medium unpeeled seeded cucumber chopped. I also used tomato basil flavored feta cheese. When I served the salad I added some chopped tomato to each serving since tomato has a tendency to get funky in the fridge. I will definitely be making this recipe again.