Lentil-Orzo Casserole

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Lentil-Orzo Casserole

 

2 tablespoons olive oil

2 medium onions, chipped

2 medium carrots, peeled and diced (1 cup)

8 medium cloves garlic, minced

1 cup dry brown lentils, rinsed

1 tablespoon chopped fresh thyme

3 cups vegetable broth

6 ounces dry orzo pasta (1 cup)

1 14-1/2 ounce can diced tomatoes

1-1/4 cups boiling water

salt

1/3 cup plain dry bread crumbs

2 tablespoons chopped fresh parsley

 

In large saucepan, heat 1 tablespoon oil over medium

heat. Add onions and carrots, stirring often until

softened, about 4 to 6 minutes. Add garlic, cook about

another minute. Add lentils and thyme, and stir to

coat. Add broth and bring to simmer. Reduce heat to

low, cover, and simmer for 25 minutes.

 

Preheat oven to 350-degrees. Coat deep 3-quart

casserole dish with cooking spray. Transfer lentil

mixture to dish, add pasta, tomatoes and salt to

taste. Mix with rubber spatula. Pour boiling water

over mixture.

 

Cover with lid or foil, and bake until lentils and

orzo are almost tender, about 25 minutes. While this

baking is going on, mix bread crumbs, parsley and

remaining 1 tablespoon olive oil together in small

dish. Uncover casserole dish and stir to redistribute

ingredients. Spread breadcrumb/parsley mixture over

top of pasta/lentil mix, return to oven, and bake

uncovered until bubbly and the top is crusty, about 15

to 20 minutes more. Serve hot.

Serves 8

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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