Orzo, Lentil & Chard Veggie Stew


Soup? Bisque? Stew?

I don’t really know what defines each variation of a broth with grains or veggies in it, but this lentil one, is very hearty and took on a mild meaty color after cooking, so I dubbed it a stew. It’s really filling, delicious and took almost no effort. You can really use any veggies you want too-the carrots and chard just seemed to pair well with the lentils and orzo.

8 cups vegetable broth

2 cups water

1/2 lb whole wheat organic orzo, cooked

1 1/2 cups dry green lentils

2 cups carrots, diced

2 cups chopped chard

1 1/2 cups onions, diced

1 1/2 cups celery, diced

5 cloves garlic, minced

1 cayenne pepper, minced

2 tbsp olive oil

1 tsp sea salt

1/2 tsp dried thyme

1/2 tsp black pepper

  • In a large saucepan, cook oil, onions and garlic over medium heat for 7 minutes
  • Add carrots, celery, cayenne, salt, thyme and black pepper and cook for 3 more minutes
  • Add vegetable broth, lentils and chard and bring to a boil
  • Cover, reduce to a simmer and let cook on low heat for 30 minutes
  • Turn off heat, add water and orzo and let sit for 10 more minutes before serving




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