"The belly rules the mind."--Spanish Proverb

Lentil and Orzo Casserole Recipe

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Lentil and Orzo Casserole image
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This recipe for Lentil and Orzo Casserole, by , is from Dinner for Two , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rose Delckum

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced (1 cup)
6 medium cloves garlic, minced
1 cup dry brown lentils, rinsed
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 cups vegetable broth
1 cup dry white wine
6 oz. dry orzo pasta (1 cup)
14 1/2-oz. can fire-roasted diced tomatoes

Topping
1/3 cup panko
1 tablespoon olive oil
1 teaspoon dried thyme

Directions:
Directions:
In large saucepan, heat 1 tablespoon oil over medium heat. Add onions and carrots; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and pepper flakes; cook, stirring, 30 to 60 seconds. Add lentils and thyme; stir to coat. Add broth and wine and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes.
Preheat oven to 350F. Coat deep 3-quart casserole dish with cooking spray.
Transfer lentil mixture to prepared casserole. Add pasta, tomatoes and salt and pepper to taste; mix with rubber spatula. Pour in 1 cups boiling water. Cover with ovenproof lid or aluminum foil and bake for 25 minutes. Uncover and stir well.
While the casserole bakes, make the topping. Mix the panko, thyme and oilive oil in a small bowl. Add salt and pepper to taste if you like. Sprinkle over the top of the casserole. Return to the oven and cook, uncovered, for 15-20 minutes more, until the casserole is bubbling and the topping is golden.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Rose Delckum

 

 

 

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