Lentil Orzo Salad

Here is a quick and pleasant recipe for the summer. I was inspired to make it not by some delightful salad at an event, nor by finding such a salad on the blogosphere. Rather, I was intrigued by lentils and orzo themselves. I have loved both since I was a child, and I was tickled to learn that many Jewish communities called orzo “bird’s tongues.” I also learned that the Gemara considers lentils to have “no mouth” – appropriate for mourners with “no words.”

I am not in mourning, but I decided to make something that combined the “mouthiness” of orzo and the “mouthlessness” of lentils into a heretical but nice salad. It helps that it tastes good, and can be served cold during the heat of the Northern summer.

Lentil Orzo Salad in a bowl.

Lentil Orzo Salad

16oz/450g orzo

1 cup dried black lentils

1 medium red onion, diced

2 large fistfuls fresh mint, diced

2 large fistfuls fresh parsley, diced

4oz/125g cooked corn (canned is fine)

½ cup/125g soft white cheese, crumbled up (I use queso fresco)

2 tablespoons berry-flavored jam

1 tablespoon hot water

1 tablespoon vinegar

2 tablespoons olive oil

Water

Salt to taste, parsley to garnish

  1. In two separate pots, cook the orzo to package directions in water, and the lentils in 3-4 cups of water until they are soft. Drain, rinse with cold water, and let cool.
  2. Mix the lentils and orzo together in a large bowl, then add the onion, mint, parsley, corn, and cheese. Mix together.
  3. Make the dressing: Mix the jam with the hot water first, until it is liquid. Then, add the vinegar and oil and mix until combined. If you want a less oily dressing, you can add a bit more vinegar and hot water for some of the oil.
  4. Once the dressing is blended, pour it over the salad and mix in thoroughly. Add salt to taste, and more parsley as a garnish if you wish. Serve at room temperature or cold. The salad keeps in the refrigerator for 4-5 days.
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