Lentil Orzo Soup Recipes

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

ORZO-LENTIL RICE

Steps:

• In a large saucepan, saute the onion, celery, carrot and red pepper in butter until tender. Stir in the water, lentils and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in pasta and rice. Bring to a boil; cover and cook 15-20 minutes longer or until pasta and rice are tender.

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
• In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
• Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
• Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
• Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
• Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

SLOW COOKER RED LENTIL STEW WITH CHICKPEAS AND ORZO

Steps:

• Sauté the onion and garlic in 2 tablespoons veggie broth in a small pan over medium heat for about 5 to 6 minutes, until soft and translucent.
• Add the onions/garlic along with everything else, except the orzo and parsley, into the bowl of your slow cooker.
• Cook on high 2 to 3 hours until the lentils are soft.
• Add the orzo and cook on low another 30 minutes until the orzo is tender.
• Taste and add additional seasoning (salt, pepper, etc.) as needed.
• Stir in the fresh parsley and serve.

LENTIL ORZO SOUP

Steps:

• 1. Heat oil in a soup pot over medium heat. Add the onions, carrots and celery to the pot and cook, stirring, until the onions are translucent, about 5 minutes. Add the lentils and the water and bring to a boil. Reduce heat to simmer, and cover, leaving the lid slightly ajar. Simmer the lentils for 20 minutes; return to a boil and add the orzo. Cook 10 minutes longer. 2. Stir in the tomatoes, basil, oregano, pepper flakes, sherry vinegar and salt, and simmer soup another 5 to 7 minutes, or until the lentils are tender. 3. Top each bowl with a dollop of yogurt and the parsley