Lentils have been in my life since I can remember myself. When I went to uni and I had to cook for myself, this was one of the first recipes I learned and until now is a weekly favourite.
Vegan, nut free, gluten free | serves 2 | MAIN
Gluten free if you omit the pasta.
- 250g Dried brown lentils, thoroughly washed
- 50g Orzo pasta
- 1 medium size onion, peeled and finely diced
- 2 cloves of garlic, peeled and finely diced
- Pinch of salt, pepper
- ½ teaspoon of oregano
- ¼ teaspoon of garlic granules
- 1 bay leaf
- 1 vegetable bouillon cube
- 1 medium size potato, peeled and cut into bite small cubes (optional)
- 1 medium size carrot, peeled and cut into bite small cubes (optional)
- 1 teaspoon tomato paste
- 3 tablespoons of olive oil
In a large pot add a touch of oil on a medium high heat and add the onions and garlic and sauté until soft.
If using potatoes and carrots add these as well along with the bay leave and the spices and sauté for 5-6 minutes.
Add the lentils, veggie cube, 500ml of water and tomato paste. Bring to boil and turn the heat to low. Simmer for 20-25 minutes and stir occasionally.
Add the orzo and more boiling water if needed. Stir more often now as the pasta tend to stick in the bottom. Cook for additional 15 minutes or so and adjust seasoning if needed.
Serve with fresh salad, a drizzle of olive oil and some hemp seeds. The amount of water and cooking time might vary depending on the quality of your lentils.
Happy cooking everyone!