Beach Watchers Cookbook

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Lentil-Orzo Casserole

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

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
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


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County