Lentil-Orzo Stew

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* Exported from MasterCook *

 

Lentil-Orzo Stew

 

Recipe By : Patsy Jamieson

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 cups chopped onions

1 cup finely chopped carrots

6 garlic cloves -- minced

1 1/4 cups brown lentils -- rinsed

1 tablespoon chopped fresh thyme

OR 1-teaspoon dried thyme

6 cups vegetable broth

1/2 cup water

1 1/4 cups orzo (rice-shaped pasta)

1 can diced tomatoes -- undrained

SIZE OF CAN - 14.5 ounces

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons lemon juice

2 teaspoons butter

1/3 cup chopped fresh parsley

 

Heat oil in a large heavy pot or Dutch oven over medium heat until hot. Add

onions and carrots; cook 4 to 6 minutes or until softened, stirring frequently.

Add garlic; cook and stir 1 minute. Stir in lentils and thyme. Add broth and

water. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes.

 

Add orzo; cover and simmer 15 minutes or until lentils and orzo are almost

tender, stirring occasionally.

 

Add tomatoes; cover and simmer 10 to 15 minutes or until lentils and orzo are

tender, stirring occasionally. (Add about 1/2 cup water if stew begins to

stick.)

 

Stir in salt and pepper. (Stew can be made up to 2 days ahead. Cover and

refrigerate. Reheat over medium-low heat, adding enough water to achieve

stew-like consistency.) Stir in lemon juice, butter and parsley.

 

Yields: 8 (1 1/3-cup) servings.

 

*AUTHOR'S NOTES*

This heart-warming vegetarian entree relies primarily on pantry staples, making

it a useful standby for those times when the refrigerator is almost bare. Serve

in wide pasta bowls, accompanied by toasted country bread rubbed with garlic.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Today's Health &

Wellness magazine - Issue March/April 2001 (p. 46). The recipes comes from the

article " Lentil Logic " (pp. 45-49) by Patsy Jamieson, former food editor of

Eating Well magazine, and she writes about food from Burlington, Vermont.