Keep things simple this summer with this easy vegan lentil orzo salad. It's packed with protein-rich lentils and orzo pasta or ancient grain farro. Perfect for picnics, potlucks and mealprep. Nutfree Soyfree. Gluten-free option

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: American

Ingredients

  • 15 oz can of lentils (drained, or 1.5 cups cooked lentils)
  • 1.5 cups cooked orzo (or farro)
  • 1 cup chopped cucumber
  • 1/2 cup Or more chopped roasted red pepper
  • 1/2 cup chopped tomato
  • 3/4 cup chopped onion
  • 1/4 cup chopped cilantro or parsley

For the dressing:

  • 1 to 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon chipotle pepper flakes
  • 1 teaspoon ground cumin
  • 1 garlic clove (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 teaspoon dried oregano
  • black pepper or pepper flakes, and cilantro or parsley for garnish

Method

  1. Cook the lentils if you haven’t already. See notes
  2. Cook the orzo or farro according to the instructions on the package. See notes
  3. Chop the veggies and add all of the salad ingredients to a large bowl.
  4. Make the dressing by adding all the ingredients to a small bowl. Mix it really well.
  5. Add the dressing all over the salad ingredients and toss well. Taste and adjust salt and flavor.
  6. Dress with fresh pepper or pepper flakes and fresh herbs. Serve as a summer salad, or make salad sandwiches or salad wraps.
  7. Storage: to make ahead, Prep the ingredients and dressing and keep separate until ready to serve. Store in the fridge for upto 4 days. If the salad seems to have absorbed the dressing, make another batch or add a few tablespoons water/stock and some lemon juice

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.