ORZO SALAD WITH LENTILS & ZUCCHINI
This is a vegetarian summer recipe from NYT Cooking. You can add seared tofu, roasted chickpeas, or cooked chicken for added protein.
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
Prep
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.
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.
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.)
Enjoy!
Original recipe here.