serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 225 g (8 oz) dried lentils, picked over and rinsed
- 1 large onion, minced
- 1 large bay leaf
- 2-3 dried Greek oregano springs or 1 tsp ground oregano
- salt to taste
- 115 g (4 oz) orzo
- freshly ground black pepper to taste
- ¼ cup extra-virgin olive oil
For the onions
- 60-90 ml extra-virgin olive oil or unsalted butter, to taste
- 6 cups coarsely chopped onion
Instructions
- Caramelise the onions: Heat the olive oil or butter in a large, heavy non-stick skillet over medium-high heat and add the onion. Reduce the heat to medium-low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes.
- Remove from the skillet and set aside.
- Place the lentils in a pot with enough water to cover by 7.5 cm (3 inches) and bring to a boil. Add the onion, 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. Adjust the seasoning with additional salt, if necessary, and pepper. Pour in the olive oil. Serve the lentils and orzo in a deep plate, topped with the caramelised onions. Serve hot.
Note
• The caramelised onions can also be used as a relish for boiled greens or served with bean dishes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
