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Introduction
Lunch

Introduction

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

Orzo Salad With Lentils and Zucchini

By Ali Slagle

Published July 15, 2022

Introduction

Crafting vibrant yet substantial summer salads hinges on the strategic integration of raw and cooked components, balanced by a dynamic interplay of textures. This recipe achieves this with efficiency: lentils and orzo are simmered together in a single pot to ensure both grains reach tenderness simultaneously, while crisp raw zucchini, crunchy toasted nuts, and tangy pickled peppers add layers of contrast. Finished with bright lemon, fresh herbs, and a drizzle of olive oil, this protein-rich dish is versatile—ideal as a standalone meal or elevated with soft-boiled eggs, tinned fish, or cheese.

Ingredients (Serves 4–6)

  • 1 cup (200g) dry green or brown lentils, rinsed and picked over

  • 1 cup (180g) orzo (short-cut pasta)

  • 4 cups (1L) vegetable or chicken stock (for cooking)

  • 2 medium zucchini (about 400g), diced into ½-inch pieces

  • ¼ cup (40g) toasted nuts (almonds, walnuts, or hazelnuts; chopped)

  • ¼ cup (50g) pickled red/yellow peppers, drained and sliced

  • 3 scallions, thinly sliced (white and green parts separated)

  • 1 medium lemon (zest and 2 tbsp fresh juice)

  • ½ cup (15g) mixed fresh herbs (parsley, mint, basil), chopped

  • 2 tbsp extra-virgin olive oil

  • ½ tsp kosher salt (or to taste)

  • Freshly ground black pepper (to taste)

Instructions

  1. Cook Lentils and Orzo: In a medium saucepan, combine lentils with stock and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15–20 minutes until lentils are tender but not mushy. Add orzo and continue simmering uncovered for 10–12 minutes, stirring occasionally, until both grains are tender and most liquid is absorbed. Drain thoroughly and set aside to cool slightly (5 minutes).

  2. Prep Toppings: While grains cook, toast nuts in a dry skillet over medium-low heat for 3–4 minutes (stir frequently) until fragrant and golden. Cool, then chop. Dice zucchini, drain pickled peppers, and slice scallions (separate whites and greens).

  3. Assemble: In a large bowl, mix cooled lentil-orzo, diced zucchini, toasted nuts, pickled peppers, and scallion whites.

  4. Dress: Whisk olive oil, lemon zest, lemon juice, salt, pepper, and scallion greens in a small bowl. Pour over the salad and toss gently. Fold in fresh herbs for final brightness.

  5. Chill (Optional): Refrigerate for 30 minutes to meld flavors (enhances texture). Serve immediately or add protein: soft-boiled eggs, tinned sardines, or crumbled feta/pecorino.

Serving & Storage

  • Customization: Add protein (e.g., 2 soft-boiled eggs, ½ cup crumbled feta, or ¼ cup tinned salmon) for depth.

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Recipe adapted for clarity; original technique preserved: one-pot lentil-orzo cooking for balanced tenderness.