Lemon Oregano Lentil Stew with Kale and Orzo
Equipment
- Slow Cooker
- Pot
- Knife
- Cutting Board
Ingredients
- 1 cup green lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tsp dried oregano
- Zest and juice of 1 lemon
- 4 cups chopped kale
- 1 cup orzo pasta
- Salt and black pepper to taste
Instructions
- Add the lentils, onion, carrots, garlic, vegetable broth, and oregano to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours until the lentils are tender.
- While the stew cooks, boil the orzo in a separate pot according to package directions. Drain and set aside.
- Stir the chopped kale into the slow cooker during the last 20 minutes of cooking so it softens.
- Turn off the heat. Add the lemon zest, lemon juice, salt, and pepper. Stir in the cooked orzo.
Notes
Cook the orzo separately so it stays firm instead of soaking up too much broth. Add the lemon juice at the end to keep the flavor bright. Leftovers reheat well with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Pot, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Pot, Knife, Cutting Board