Orzo Salad With Lentils and Zucchini

By Ali Slagle

Published July 14, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Media 1 of 1
Total Time
40 minutes
Rating
5(3,011)
Comments
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The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs — none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.

Featured in: 20 Easy Salads for Hot Summer Days

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

47 grams carbs; 454 calories; 16 grams monounsaturated 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.

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Preparation

  1. 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.

  2. 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.

  3. 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.)

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Ratings

5 out of 5
3,011 user ratings
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Comments

Laurie

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!

Monica’s Adjustments

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.

June

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?

Nicole

Yummy! Definitely made closer to 6 full meal portions. I sautéed the zucchini, added sautéed shallots to the zucchini, added corn, added maple syrup and mustard and garlic to the sauce and added feta as topping.

HCM

Made this exactly as written other than the cook time for the lentils and orzo. Put the lentils in for only six minutes before the orzo, then ten more minutes. Any longer and both would’ve been too mushy for my taste. Used walnuts, parsley and dill. Had a great flavor- even my zucchini-averse husband liked it. This would be a great side dish for salmon if you wanted a heartier meal. I’ll be adding crumbled feta to the leftovers for tomorrow’s lunch. Bonus- i started making this when I got home from work with no prior prep, and it was on the table in just under 30 minutes.

LML

Modified a bit based on what we had. Halfish recipe. Pearled couscous instead of orzo. Dill & parsley in the fridge. Added garlic because we like it. A little more lemon juice maybe, 1 1/2 lemons. Added Greek feta because we like cheese. Thought the feta vs pistachios kind of cancelled each other out- one bite I’d get the cheese and maybe some crunchy from nuts, but not the flavor from the pistachio unless no cheese in that bite. Solid recipe though, hubs said maybe 5 stars if he’s still thinking about it tomorrow. Had along side yogurt & za’atar grilled chicken thighs.

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