Lentil and Orzo Salad
1 cup whole wheat orzo (or regular), uncooked
1/2 cup frozen peas
1 cup lentils (any variety), uncooked
2 carrots, finely diced
1/4 cup orange juice
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
Cook the orzo and lentils in two separate saucepans according to the directions (orzo should be al dente, lentils should be tender, but not falling apart). Cook the carrots with the lentils. Add the peas to the orzo for last 2 minutes.
Whisk the orange juice, olive oil, lemon juice, mustard, cumin, salt, and pepper in a large bowl. Add the warm orzo and warm lentils and remaining ingredients, tossing gently to coat.
Based on this recipe from Enlightened Cooking.