Thursday, March 15, 2012

Lentils with Herb Orzo and Pine Nuts

A great side dish for that pot roast dinner!

1/2 pound dried lentils, picked over and rinsed
1/2 teaspoon garlic powder
2 teaspoons parsley

1 teaspoon minced garlic
1 large bay leaf
1 teaspoon ground oregano
salt to taste
1/4 pound orzo
freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
 optional: pinch of cayenne
1/4 cup pine nuts sauteed and browned with 1 tablespoon butter, add minced garlic when the pine nuts are browned and set aside.

Place the lentils in a pot with enough water to cover by 3 inches and bring to a boil. Add the garlic powder,  bay leaf, and oregano, reduce the heat to medium-low, and simmer until the lentils are almost cooked through, 20 to 25 minutes.

Season with salt and add the orzo. Increase the heat and bring to a boil. Reduce the heat to medium­ low and simmer until the orzo is tender and most of the liquid is absorbed. Add pine nuts, garlic and butter and fold into the lentils and orzo.


Recipe for Pot Roast and Potatoes? Click on link below
 London Broil Pot Roast
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