Description
A delightful and hearty dish combining lentils, orzo pasta, and vegetables, perfect for any time of year.
Ingredients
Scale
- 1 cup of lentils, rinsed and drained
- 1/2 cup of orzo pasta
- 1 tablespoon of olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 2 diced carrots
- 2 diced celery stalks
- One 14.5 oz can of diced tomatoes
- 6 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, cooking until the vegetables are softened.
- Stir in the lentils and orzo, mixing well.
- Add the diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes, or until the lentils and orzo are tender.
- Adjust seasoning to taste, and garnish with chopped fresh parsley before serving.
Notes
Rinse lentils to remove debris. Use high-quality broth for better flavor. For variations, consider adding greens or spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg