Lentils with orzo and fresh herbs

Budget Recipes

Servings

4-5

Preperation

10 minutes

Cooking

35 minutes

Waiting

250 g fine lentils 100 g orzo pasta 1 medium onion, finely chopped 1 garlic clove, minced 1 medium carrot, grated 1 medium zucchini, grated 1 vegetable stock cube 300 g canned crushed tomatoes 3 tbsp olive oil (+2 tbsp for finishing) 1 tsp fresh oregano 1 tsp fresh thyme 2 tbsp balsamic vinegar Salt Pepper

Boil the lentils in plenty of water for 20 minutes, then drain and discard the cooking water.

Sauté the onion and garlic in olive oil until translucent.

Add the grated carrot and zucchini and sauté for 5 minutes.

Add the boiled lentils, vegetable stock, orzo, 700 ml water, and crushed tomatoes. Season with salt and pepper, reduce the heat, and simmer for 20 minutes.

Remove from the heat, stir in balsamic vinegar, the remaining olive oil, oregano, and thyme. Serve warm.