A hearty casserole perfect for damp Whidbey winters
Serves 8
| 1 Tbl. olive oil 2 onions 2 carrots 6 cloves garlic red pepper flakes | In large saucepan, heat 1 tablespoon olive oil over medium heat. Add onions (chopped) and carrots (peeled and diced); cook, stirring often, until softened, 4 to 6 minutes. Add garlic (minced) and a pinch of red pepper flakes; cook, stirring, 30 to 60 seconds. | |
| 1 cup dry brown lentils thyme 3 cups vegetable broth | Rinse lentils and add to pan. Add 1 tablespoons chopped fresh thyme (or 1 tsp dried). Stir to coat the lentils. Add low-sodium vegetable broth and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes. | |
| Preheat oven to 350. Coat adeep 3-quart casserole dish with cooking spray, and transfer lentil mixture to it. | ||
| 1 cup dry orzo pasta 1 can diced tomatoes water | Add pasta, 1 can (14.5 oz) diced tomatoes with their liquid. Add salt and pepper to taste; mix with rubber spatula. Pour in 1 1/4 cups boiling water. Cover with ovenproof lid or foil and bake about 25 minutes (until lentils and orzo are almost tender). Uncover and stir to redistribute ingredients. (Casserole can be made ahead to this point. Cover and refrigerate up to 2 days. Reheat on stovetop, adding enough water to achieve stew like consistency. Return to casserole dish.) | |
| 1/3 cup dry bread crumbs flat leaf parsley 1 Tbl oil | Mix together bread crumbs, 2 tablespoons chopped parsley ,and 1 tablespoon oil. Sprinkle the breadcrumb mix over the casserole ingredients. Bake uncovered until bubbly and top is crusty, 15 to 20 minutes more. Serve hot. |
See the original recipe from Vegetarian Times
Jill Hein
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