Minty Orzo Lentil and Feta Salad

Ingredients

• 0.8 cup brown lentils dried rinsed drained
• 1.5 cups feta cheese crumbled
• 0.5 cup optional: dill fresh chopped
• 0.5 cup mint leaves fresh finely chopped
• 3 cloves garlic minced
• 0.5 cup kalamata olives pitted chopped
• 6 tablespoons olive oil divided
• 1.3 cups orzo pasta 
• 1 small onion diced red
• 0.3 cup red wine vinegar 
• 8 servings salt and pepper to taste

Equipment

• bowl
• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted water to boil.
2. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
3. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
4. Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes.
5. Drain and set aside to cool.
6. Combine the remaining olive oil, vinegar, and garlic in a small bowl.
7. Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.