Lentils with orzo and caramelized onion

250 g lentils 1 bay leaf 80 g orzo 1 carrot, grated 1 zucchini, grated 2 tbsp olive oil ½ tomato, grated ½ glass water salt pepper

For the caramelized onion & finishing

2 tbsp olive oil 3 large onions 2 tbsp fresh coriander pepper 2 tbsp lemon juice

For the lentils, rinse them and boil in plenty of water for 10 minutes. Drain.

In a pot, heat the olive oil and add the grated carrot and grated zucchini. Sauté for 2–3 minutes. Add the drained lentils, the bay leaf, the grated tomato, the broth, salt and pepper. Simmer until the lentils soften.

Add the orzo and continue cooking until al dente, adding a little water if needed.

For the caramelized onion, heat the olive oil, add the onions and cook until caramelized and golden.

Add half of the caramelized onion into the cooked lentils and gently stir.

To serve, transfer to bowls, top with the remaining caramelized onion, fresh coriander and lemon juice.

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Lentils with orzo and caramelized onion

Servings

Preperation

Cooking

Waiting

For the caramelized onion & finishing

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