COOK everyday
Green lentil, vegetable and orzo stew
45 MINUTES | SERVES 4 | EASY | LC
A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto.
green lentils 100g, rinsed
echalion shallots 3, sliced
olive oil 2 tbsp
garlic 2 cloves, sliced
leek 1, trimmed and sliced into 1cm pieces
celery 2 sticks, trimmed and sliced into 1cm pieces
fennel 1 bulb, trimmed and sliced
courgette 1, cut into bite-sized pieces
vegetable stock 800ml
orzo 100g
cherry tomatoes 150g
bay leaf 1
flat-leaf parsley chopped to make 2 tbsp
tarragon chopped to make 1 tbsp
extra-virgin olive oil to serve
crusty bread to serve
• Cook the lentils in boiling water for 12-15 minutes or until tender. Drain well.
• Tip the shallots into a casserole with the olive oil. Cook over a low-medium heat until tender and just starting to colour at the edges. Add the garlic and cook for another minute. Tip the leek, celery, fennel and courgette into the pan and mix.
• Pour the stock into the pan and bring to a gentle simmer. Add the lentils, orzo, cherry tomatoes and bay leaf. Season well, half-cover with a lid and cook gently for 20 minutes until the pasta is cooked and the vegetables are tender.
• Add the chopped herbs and serve with a drizzle of extra-virgin
