Orzo Salad With Lentils and Zucchini
Published July 14, 2022
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Kosher salt (such as Diamond Crystal)
1 cup green or brown lentils
1 cup orzo
½ cup extra-virgin olive oil
¼ cup lemon juice (from 2 lemons)
¼ cup sliced pickled pepperoncini (about 6 to 8 peppers)
Black pepper
1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
⅔ cup raw pistachios or walnuts, coarsely chopped
3 scallions, thinly sliced
1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix
Nutritional analysis per serving (4 to 6 servings)
47 grams carbs; 454 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 10 grams fiber; 446 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Step 2
Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.
- Step 3
Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
Private Notes
Comments
This was absolutely delicious! All I did differently was add the zucchini into step 2 so that the dressing would "cook" the zucchini just a bit in order to soften it and allow it to absorb the flavors. The lentils definitely took longer to cook than the time suggested but it all turned out wonderfully! I used just about every herb suggested but would cut back on the mint next time...it was a bit to dominant. I will most definitely make this again!
Fantastic recipe, a few adjustments on my end to work with what I had: Recommend grating one small garlic, mix with dressing and zucchini. Lightly seared (or recommend quick grill) of zucchini, personal preference since I prefer zucchini cooked. Subbed Pumpkin seeds instead of pistachio since that’s what I had. Opted to keep this vegetarian and I was happy. Oh! And the dressing, add 1/2 tbsp of pomegranate molasses and a touch of honey. WOW.
Were the lentils you used the flat, biggish ones or the smaller, rounder, harder ones--lentilles de Puy--that do, indeed, take longer to cook?
I followed the recipe exactly and we loved it. A perfect summer supper!
I really enjoyed the texture of the lentils with orzo, but beyond that I didn’t like how this turned out. The overall flavor profile didn’t come together for me. I used dill, basil and parsley. The pepperoncini seemed out of place, and the raw zucchini was unpleasant. I might try it again and cook the zucchini, omit the pepperoncini and jazz up the dressing.
Delicious! Substituted pepperoncini for marinated artichoke hearts and lemon-stuffed green olives. Used walnuts, a mix of zucchini and yellow summer squash, and a mix of basil, parsley and oregano. Also added feta and some leftover diced cucumber (from the NYTimes chilled watermelon soup recipe, which was a lovely starter before this dish). A perfect vegetarian summer dinner.