Lentil-Orzo Stew
Source of Recipe
Creative Home Arts ClubSeasons In The Home (Winter)
Recipe Introduction
Serve this wonderful stew in wide pasta bowls accompanied with toasted
country bread and some good olive oil for dipping.
List of Ingredients
1 tbs Olive Oil
2 cups onion chopped
1 cup finely chopped carrots
6 garlic cloves, minced
1 1/4 cups brown lentils, rinsed
1 tbs chopped fresh thyme or 1 tsp dried
6 cups vegetable broth
1/2 cup water
1 bay leaf
1 1/4 cups Orzo
1 (14.5 oz) can diced tomatoes, drained
1/4 tsp salt
1/4 tsp freshly ground pepper
2-3 tbs fresh lemon juice
2 tsp margarine
1/2 cup chopped fresh Italian parsley Recipe
1. In a large pan or dutch oven, heat oil over medium heat until hot. Add
onions and carrots; cook 4 - 6 minutes or until tender, stirring frequently.
Add garlic; cook and stir 1 minute. Stir in lentils and thyme. add broth,
water and bay leaf. Bring to a boil. Reduce heat to low, simmer, covered,
20 minutes.
2. Add orzo, simmer, covered 15 min or until lentils ane orzo are almost
tender, stirring occasionally.
3. Add tomatoes; simmer, covered 10 to 15 minutes or until lentils and orzo
are tender, stirring occasionally. (Add about 1/2 cup of water if stew
begins to stick.) Remove and discard by leaf.
4. Stir salt and pepper. Stew can be made ahead. Cover and refrigerate up to
2 days. Reheat over medium low heat, adding enough water to achieve ste
like consistency. Stir in lemon juice, margarine and parsley
Makes 8 (1 1/2 cup) servings
|
|
member logon
