Lentil and Orzo Salad with Flank Steak and Feta

While small green lentils are prettiest, you can also use brown lentils in this filling Greek-inspired salad.


6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 27 %
Fat 11.6 g
Satfat 4 g
Monofat 5.8 g
Polyfat 0.8 g
Protein 22.3 g
Carbohydrate 49.5 g
Fiber 6.1 g
Cholesterol 27 mg
Iron 3.9 mg
Sodium 515 mg
Calcium 124 mg


1 cup dried petite green lentils
1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup chopped fresh basil
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
1/4 cup white balsamic vinegar
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced


Place lentils in a medium saucepan, and cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Add pasta, Basic Grilled Flank Steak, cheese, basil, olives, and oregano to lentils; toss well to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Barbara Seelig Brown,

Cooking Light

July 2005
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