Orzo And Lentil Salad With Salsa Verde

• 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

1. Cook orzo in a pot of boiling salted water according to pack instructions. Drain well.
2. 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.
3. Place herbs, oil, cornichons, capers, lemon juice, anchovies and mustard in a food processor. Process until smooth. Season to taste.
4. In a large serving bowl, combine orzo, lentils and tomatoes. Add dressing, tossing to coat.

orzo pasta, puy lentils, parsley, cilantro, dill, extravirgin olive oil, cornichons, capers, lemon, anchovy, mustard, baby plum tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/29405 (may not work)