Black Lentil and Orzo Stew
This comforting Black Lentil and Orzo Stew is chock full of smoky, tangy, and umami flavors. With its wholesome ingredients, rich flavors, and simple preparation, this thick and hearty vegan stew is sure to become a staple in your meal rotation. This thick and hearty vegan stew is. It is cozy, super hearty, and full of vitamins. From the earthy richness of black lentils to the satisfying chewiness of orzo pasta along with delectable flavors, this black lentil and orzo stew is everything you need in the winter.
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
- 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 roasted peppers, 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.
Nutrition
Calories: 336kcalCarbohydrates: 59gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 635mgPotassium: 639mgFiber: 14gSugar: 9gVitamin A: 8013IUVitamin C: 52mgCalcium: 104mgIron: 5mg
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