FRENCH ONION BAKED LENTILS AND ORZO

Hearty and satisfying, with flavors reminiscent of the traditional soup

If I’m going to eat legumes, I will always choose lentils first. I call them “gentle lentils“ because, for me, they don’t seem to cause any adverse reactions. I recently saw a video where the creator made a dish similar to this, but didn’t include a recipe, but the video showed caramelizing the onions in butter, used chicken stock for the cooking liquid and finished with real dairy cheese. I love this idea but wanted to “clean it up” and make it more suitable for my lifestyle preferences. It’s thick and creamy and melty, and I think you’re going to love it. Never mind that I created it as a Lenten recipe. This is a warming, satisfying dish for any day.

Yield: 4

Living Delish & Nutrish: Tina Wells

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French Onion Baked Lentils and Orzo

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 2 organic yellow onions, sliced thinly
• 2 Tablespoons avocado oil
• 2 cups green lentils, rinsed and drained
• 1 cup cassava orzo, I prefer Jovial brand
• 3 to 4 cups vegetable stock, I prefer Kettle & Fire brand
• 2 Tablespoons dried Herbs de Provence
• Salt and Pepper to taste
• 2 bay leaves
• Water, as needed
• 1 cup plant-based mozzarella, such as 365 brand

Method

1. Preheat the oven to 350ºF.
2. Peel and slice onions thinly.
3. Heat the avocado oil in a heavy bottom casserole (with a lid) and sauté the onions until browned. Note the dark caramelized color may not be achieved with avocado oil as when using butter.
4. While the onions are cooking, par-cook the cassava orzo according to package directions, but for only half of the cooking time. Drain and set aside.
5. When the onions are ready, stir in the rinsed lentils. Add the Herbs de Provence, bay leaves, and season with salt and pepper. Add the orzo, then add enough vegetable broth to submerge the solids.
6. Cover with the lid. Place in the oven for 30 to 40 minutes, until lentils are tender and the pasta is cooked. Add additional water if lentils are looking dry.
7. Remove from oven and sprinkle the top with the cheese, enough to cover. Return to the oven on the broiler setting until the cheese is bubbly. (Vegan cheese may not melt as consistently as its dairy counterpart.)
8. Allow to cool slightly, this will cause it to thicken a bit. Scoop into bowls with the Lagana bread. Leftovers are delicious too.

https://livingdelishandnutrish.com/recipe/french-onion-lentils-and-orzo

©Tina Wells Luxury Brands, LLC

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