MINTED ORZO AND LENTIL SALAD

6 cups water
1 T. salt
1 1/4 cups orzo
6 T olive oil
3/4 cup brown lentils
1/4 cup red wine vinegar
3 garlic cloves, minced
salt and pepper to taste
1/2 cup finely chopped mint
1/2 cup finely chopped dill
1 small red onion diced
10 oz. feta, crumbled
3/4 cup kalamata olives, chopped

Boil water. Add orzo and salt. Cook 5-8 minutes. Drain and toss with 1 tablespoon oil. Cover and cool in fridge 1-24 hours. Rinse lentils. Drain and in saucepan over high heat with water covering 2" over beans, bring to a boil. Reduce to low and simmer uncovered 15-20 minutes. Drian immediately and set aside to cool. In large bowl, whick together remaining 5 tablespoons olive oil, vinegar, garlic, salt and pepper. Add orzo, lentils, mint and dill, onion, feta, and olives. Toss and mix well. Serve at room temperature.