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Lentil & Orzo Salad
Sonoma Coast
Villa Inn & Spa, California
Ingredients:
1 cup Green French Lentils
3/4 cup Orzo pasta
2 tablespoons Curry Powder
1 tablespoon Garlic Powder
1 tablespoon Cumin Powder
2 tablespoons Soy Sauce
1/4 cup Red Wine Vinegar
2 cups Vegetables of choice (cut to size
of orzo)
Juice of Two Lemons
Salt and Pepper to taste
Zest from one Orange
- Wash and cull lentils, place in saucepan
and cover with two inches of water. Bring to a boil and simmer 20-25
minutes. Drain and chill.
- Orzo should be added to boiling salted
water for 10 minutes and drained, oil and chill. Combine with lentils in
large mixing bowl. Add spices, vinegar. Mix well and chill.
- This base can be used with any
vegetables in season, carrots, celery, corn, red, yellow or green peppers
(blanch before adding to mix). Caramelized onions and zucchini or yellow
squash are wonderful and do not need to be blanched if cut thinly.
- Combine base mix and vegetables, zest,
lemon juice and salt and pepper.
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