Lemon-Dill Lentil Orzo Salad

• 1 cup French green lentils dried, preferably lentilles de Puy
• 3 cloves garlic chopped
• 1 pound orzo
• 1/4 cup fresh dill finely chopped
• 1/2 cup fresh basil thinly sliced
• 1 1/2 cups cherry tomatoes halved, seeded if you feel ambitious, results will be more wate
• 8 ounces fresh goat cheese crumbled
• 3 tablespoons red wine vinegar or more, to taste
• 3 tablespoons olive oil or more, to taste
• 1 1/2 lemons large, or more, to taste
• kosher salt and freshly-ground paper to taste

1. Rinse and pick over lentils. Place in 2-quart saucepan with garlic, 4 cups of water and a couple pinches of kosher salt. Cook until lentils are tender. This seems to vary widely, from 20-50 minutes, so I recommend testing fairly often for tenderness and seasoning, adding more salt during the cooking if necessary. Once tender, drain well in a sieve and allow to cool.
2. Cook the pasta in salted water to al dente stage, drain and rinse with cool water.
3. Toss pasta, lentils, and other ingredients together in a large bowl. Taste and adjust seasoning. Serve cold or room temperature.

lentilles, garlic, orzo, dill, fresh basil, tomatoes, goat cheese, red wine vinegar, olive oil, lemons, kosher salt

Taken from www.yummly.com/recipe/Lemon-Dill-Lentil-Orzo-Salad-1659807 (may not work)