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Categories:
orzo pasta puy lentils parsley cilantro dill extra-virgin olive oil cornichons capers lemon anchovy mustard baby plum tomatoes
Viewed: 7 - Published at: 2 years agoIngredients
- 7 oz orzo pasta
- 3 oz Puy lentils
- 2 tbsp fresh flat-leaf parsley leaves
- 2 tbsp fresh cilantro leaves
- 2 tbsp fresh dill, chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp cornichons
- 1 tbsp capers, rinsed
- 1/2 None lemon, juiced
- 2 None anchovy fillets
- 2 tsp Dijon mustard
- 2 cups baby plum tomatoes, quartered
Method
- Cook orzo in a pot of boiling salted water according to pack instructions. Drain well.
- Place lentils in a medium saucepan. Cover with water and bring to a boil on high. Reduce heat to low and simmer for 15-20 mins, until just tender. Drain well.
- Place herbs, oil, cornichons, capers, lemon juice, anchovies and mustard in a food processor. Process until smooth. Season to taste.
- In a large serving bowl, combine orzo, lentils and tomatoes. Add dressing, tossing to coat.
