Two bowls of green lentil, vegetable and orzo stew

Vegan stew

Name: Vegan stew
Total time: 45 min
Yield: Serves 4
Ingredients: 100g green lentils rinsed; 3 echalion shallots sliced; 2 tbsp olive oil; 2 cloves garlic sliced; 1 leek trimmed and sliced into 1cm pieces; 2 sticks celery trimmed and sliced into 1cm pieces; 1 bulb fennel trimmed and sliced; 1 courgette cut into bite-sized pieces; 800ml vegetable stock; 100g orzo; 150g cherry tomatoes; 1 bay leaf; chopped to make 2 tbsp flat-leaf parsley; chopped to make 1 tbsp tarragon; to serve extra-virgin olive oil; to serve crusty bread

Annie Rigg

Published: May 8, 2022 at 9:50 PM

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Serves 4

Easy

Total time: 45 mins

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A delicious meat-free one-pot with green lentils, vegetables and orzo. This vegan stew is even better after 24 hours and goes perfectly with a spoonful of pesto

Healthy

Vegan

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Alternatives

Complete the dish

This orzo and lentil stew recipe is adapted from Eat More Veg by Annie Rigg (£14.99, National Trust). Here are more orzo recipes to try.

For more veggie options, check out our vegetable stew, vegetarian tagine, slow cooker winter vegetable stew, vegan pasta bake, vegetable risotto and other vegetarian recipes.

Ingredients

Nutrition

100g green lentils

rinsed
3 echalion shallots

sliced
2 tbsp olive oil
2 cloves garlic

sliced
1 leek

trimmed and sliced into 1cm pieces
2 sticks celery

trimmed and sliced into 1cm pieces
1 bulb fennel

trimmed and sliced
1 courgette

cut into bite-sized pieces
800ml vegetable stock
100g orzo
150g cherry tomatoes
1 bay leaf
chopped to make 2 tbsp flat-leaf parsley
chopped to make 1 tbsp tarragon
to serve extra-virgin olive oil
to serve crusty bread

Nutrition: per serving

kcal288

low
fat7.4g
saturates1.1g
carbs37.7g
sugars6.2g
fibre9.7g
protein12.9g
salt0.7g

Method

step 1

Cook the lentils in boiling water for 12-15 minutes or until tender. Drain well.
step 2

Tip the shallots into a casserole with the olive oil. Cook over a low-medium heat until tender and just starting to colour at the edges. Add the garlic and cook for another minute. Tip the leek, celery, fennel and courgette into the pan and mix.
step 3

Pour the stock into the pan and bring to a gentle simmer. Add the lentils, orzo, cherry tomatoes and bay leaf. Season well, half-cover with a lid and cook gently for 20 minutes until the pasta is cooked and the vegetables are tender.
step 4

Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.

Annie Rigg has been a cookbook writer, food stylist and chef for more than 20 years. Recipes are adapted from her latest book, Eat More Veg (£14.99, National Trust). Follow her on Instagram @annierigg. Photographs Nassima Rothacker.

Head here for more orzo recipes

Easy Mussels Recipe with Orzo and ’Nduja

Authors

Annie Rigg

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