Makes 8 servings
4 TB olive oil
1 cup chopped onion
2 carrots, diced
2 cloves garlic , finely chopped
1 cup dry brown lentils
1 tsp dried thyme
2 TB dried parsley
3 cups vegetable broth
1 cup dry orzo pasta
1 can (14. 5 oz) diced tomatoes
½ cup grated parmesan
1 cup bread crumbs
1. Preheat oven to 350. In large saucepan, heat 1 TB oil over medium heat; add onions & carrots; cook about 5 minutes until softened. Stir in garlic, lentils, & thyme; add broth & bring to a simmer; reduce heat to low, cover, & cook 25 minutes.
2. Add orzo & tomatoes to lentil mixture; stir to combine. Transfer mixture to oiled 13 x 9 baking dish; pour in 1 ¼ cups boiling water; cover & bake 25 minutes until orzo & lentils are tender
3. Uncover dish & stir in parmesan. In small bowl mix together bread crumbs, parsley & 3 TB olive oil; sprinkle evenly over mixture. Bake uncovered about 20 minutes more until bubbly & browned on top.
4 TB olive oil
1 cup chopped onion
2 carrots, diced
2 cloves garlic , finely chopped
1 cup dry brown lentils
1 tsp dried thyme
2 TB dried parsley
3 cups vegetable broth
1 cup dry orzo pasta
1 can (14. 5 oz) diced tomatoes
½ cup grated parmesan
1 cup bread crumbs
1. Preheat oven to 350. In large saucepan, heat 1 TB oil over medium heat; add onions & carrots; cook about 5 minutes until softened. Stir in garlic, lentils, & thyme; add broth & bring to a simmer; reduce heat to low, cover, & cook 25 minutes.
2. Add orzo & tomatoes to lentil mixture; stir to combine. Transfer mixture to oiled 13 x 9 baking dish; pour in 1 ¼ cups boiling water; cover & bake 25 minutes until orzo & lentils are tender
3. Uncover dish & stir in parmesan. In small bowl mix together bread crumbs, parsley & 3 TB olive oil; sprinkle evenly over mixture. Bake uncovered about 20 minutes more until bubbly & browned on top.
1 comment:
This make a ton of food. If you are only cooking for 2 people I would recommend you 1/2 the recipe!
Ellen
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