The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn

Servings
Serves 8

Ingredients
2 cups orzo
Salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
1 cups French green lentils
1 carrot, peeled and halved
1 celery rib, halved
1 small onion, peeled and halved
1 bay leaf
1⁄2 cup peeled, seeded, and diced cucumber
1⁄2 cup diced tomato
2 tablespoons chopped Italian parsley
2 tablespoons sliced almonds, toasted
1 tablespoon chopped fresh mint
3 tablespoons chopped fresh basil
1⁄4 cup fresh lemon juice

Cooking Instructions
Bring 6 cups of salted water to a boil in a large pot. Add the orzo, and boil for 8 to 10 minutes or until tender. Drain, and toss with 1 tablespoon of the olive oil. Spread the orzo onto a sheet pan, and cool in the refrigerator.

Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt in a large pot, and add enough water to cover. Bring to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain, and discard the carrots, celery, onions, and bay leaf. Mix the lentils and the cooled orzo in a large salad bowl. Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil. Toss until combined, and season to taste with salt and pepper. Set aside to allow the flavors to develop for at least 1 hour before serving.

Photograph by Richard Pierce