Black Lentil and Orzo Stew

The heartiest soup

This black lentil and orzo stew is everything you need in the winter. It is cozy, super hearty and full of vitamins. This vegan soup is full of fresh herbs, aromatics and so much flavor. The fresh dill gives it a really distinct flavor that combines so well with the tangy tomatoes and sweet baby bell peppers. Smoked paprika gives it a delicious smoky undertone that makes this stew layered with flavor.

Is this a soup or a stew?

You may be wondering what makes this a stew instead of a soup? Most people imagine beef stew when they thing of stew or some other meaty and thick concoction. Generally stews are just like soup in that they have a bunch of vegetables cooked in a broth however stews are generally thicker. Stews are hearty, thick and chock full of ingredients. With a stew every spoonful is brimming with ingredients. Whereas a soup is broth and often some spoonfuls are just broth. I assure you this black lentil and orzo stew is super hearty and satisfying like a stew.

What are black lentils?

Black lentils are from the legume family. They are tiny and black and can be also referred to as beluga lentils or urad dal. What sets them apart from other lentils is a thicker skin that makes them retain their shape after cooking. Many other lentils turn to mush when cooked but these babies stay firm and whole. This makes them ideal for both soups and salads. That is why I used them in this black lentil and orzo stew. Lentils are extremely nutritious. They are low in fat, high in fiber and have both protein and iron. That is why they are an ideal food for vegans.

Ingredients for Black Lentil and Orzo Stew

The ingredients for this hearty, vegan stew recipe are easy to find in most grocery stores. If black lentils cannot be found, substitute French or brown lentils as they will retain the most integrity when cooking. For convenience, you may use a jarred or canned roasted bell pepper instead of roasting them.

•  black lentils dry
• orzo
• onion 
• garlic 
• bell peppers
• water
• crushed tomatoes
• carrots 
• smoked paprika
• dill
• fresh parsley
• Ground black pepper
• olive oil
• salt 
• nutritional yeast

How to make black lentil and orzo stew

This stew has a couple more steps than some of my "easy" recipes. However, I would still consider this one possible a beginner cook. Soups and stews are honestly one of the easiest things to cook and will encourage confidence and growth in the cook. They are very difficult to screw up, therefore making the cook feel accomplished pretty easily.

• 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.
• 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.
• 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.
• Add orzo, tomatoes, smoked paprika, salt and boil for an additional 10 minutes covered stirring every few minutes to avoid orzo clumping.
• 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. 
• Last add the parsley and dill and stir into the soup. Let the flavors combine and serve.
• Eat within 5 days or freeze up to 3 months. Always allow food to cool completely before covering.

Other delicious vegan soups

• Black Bean and Quinoa Soup
• White Bean and Quinoa Stew
• Chickpea Minestrone