Tunisian Orzo And Lentils
Inspired by complex flavors from Tunisia, we love this orzo dish. It's a weeknight winner.
Equipment
- 1 Non-stick skillet
Ingredients
- 3 tablespoons vegetable broth or water
- 1 clove garlic minced
- 1 medium onion
- 28 ounces crushed tomatoes
- 2 large bell peppers sliced
- 1 teaspoon harissa
- 1 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1 cup whole wheat orzo cooked al dente
- 15 ounces lentils canned, drained and rinsed
Instructions
- Cook onions and garlic in a thin layer of vegetable broth over medium heat until the onions are soft and translucent. If the onions start to stick, add a splash or vegetable broth or water.
- Add peppers, coriander, cinnamon and paprika. Saute for 1 minute, or until fragrant. If the peppers start to stick, add a splash or vegetable broth or water.
- Stir in tomatoes, harissa, basil and parsley. Reduce heat slightly. Simmer for 25 minutes or until peppers are tender, stirring occasionally.
- Gently fold in lentils and orzo. Season with salt and pepper to taste. Gently stir over heat until warmed through.
- Scoop your Tunisian orzo with bell pepper & lentils into serving bowls. Enjoy!