Black Lentil and Orzo Stew

🧂 Ingredients

• 1 cup black lentils

  dry, rinsed well
• 1 cup orzo

  uncooked
• 1 onion

  sliced
• 5 cloves garlic

  chopped
• 5 baby bell peppers

  roasted
• 10 cups water
• 15 oz crushed tomatoes
• 3 small carrots

  peeled and chopped
• 1 tbsp smoked paprika
• 2 tbsp chopped dill
• 2 tbsp fresh parsley
• Ground black pepper

  to taste
• 1 tbsp olive oil
• 1 tsp salt

  plus more to taste
• 2 tbsp nutritional yeast

Instructions

• 1 Preheat oven to 400 degrees. Add baby bell peppers to a skillet or sheet pan
  with a drop of oil and roast for 20 minutes. Once soft let them cool enough to
  handle and deseed and stem them and chopped small. Reserve to add to soup.
  
  Alternately you can use canned or jarred roasted bell peppers instead for
  convenience.
• 2 In a soup pot or deep skillet over medium heat, warm the oil. Add the onions and
  cook for 5 minutes until fragrant and beginning to get translucent. Then add the
  garlic and cook for 5 more minutes stirring often until garlic is golden and
  onions are beginning to caramelize. Add carrots and cook for 2-3 minutes.
• 3 Add lentils and water and bring to a boil, covered for 15 minutes. Check that
  the lentils are almost finished cooking. If they are still hard give it another
  5 minutes before proceeding.
• 4 Add orzo, tomatoes, smoked paprika, salt and boil for an additional 10 minutes
  covered stirring every few minutes to avoid orzo clumping.
• 5 Uncover and all nutritional yeast and stir well. Taste for salt and pepper and
  add to your liking. Check that the lentils are soft and the orzo is cooked.
  Simmer 5 more minutes.
• 6 Last add the roasted peppers, parsley and dill and stir into the soup. Let the
  flavors combine and serve.
• 7 Eat within 5 days or freeze up to 3 months. Always allow food to cool completely
  before covering.

Nutrition Info