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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool. | 2. 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. Drain and set aside to cool. | 3. Combine the remaining olive oil, vinegar, and garlic in a small bowl. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1 1/4	cups		-	-	-	-
olive oil	6	tablespoons	divided	716.04	0.0	0.0	81.0
brown lentil	3/4	cup	rinsed drained	-	-	-	-
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
kalamata olive	1/2	cup	pitted chopped	-	-	-	-
feta cheese	1 1/2	cups	crumbled	594.0	9.2025	31.9725	47.88
red onion	1		diced	-	-	-	-
mint leaf	1/2	cup	chopped	-	-	-	-
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.