Lentil Orzo Soup

So, this Lentil Orzo Stew is an adaptation from Giada De Laurentis' Lentil Soup, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html. I made a few changes, mainly just the Orzo instead of elbow macaroni, I used vegetable stock instead of chicken stock, and I added about two cups of baby spinach and baby kale. I love hiding leafy greens in soups and stews, it makes it so easy throughout the week to get your greens in! Anyways, I hope you enjoy this recipe!

Lentil Orzo Soup

Ingredients:
2 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and pepper
1-15 oz can Italian spiced diced tomatoes
1 1/4 cups, dried lentils
11 cups vegetable broth (I use: Better than Bouillon)
4-6 fresh thyme sprigs (Or ~1 tbsp of dried thyme)
2-3 cups of baby spinach/baby kale (you can mix both, or use one on it's own)
2/3 cup, cooked Orzo
Shredded Parmesan for garnish (optional)

1.) Cook Orzo according to package instructions. Set aside.

2.) Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Then, add the garlic, and some salt and pepper. **(Don't go crazy with the salt, remember you are adding 11 cups of broth to this, and if needed you can season with more salt later).
Saute about 5-10 minutes, until veggies are tender.

3.) Add the diced tomatoes with their juices. Simmer until some of the juice evaporates and the tomato breaks down, about 8-10 minutes. Stir occasionally.

4.) Add the lentils and mix to coat them. Add the broth and stir. Add thyme. Bring to a boil over high heat. Cover and simmer over low heat until lentils are tender, about 40 minutes.

5.) Turn off heat, once lentils are tender. Stir in orzo.

6.) If desired, garnish with shredded Parmesan.

This recipe makes a large batch, so have your storage containers ready!

Enjoy and Bon appetit!
Brittany :)