Make Ahead

Orzo with Lentils soup

January 24, 2010
Author Notes

This is a very simple and healthy Mediterranean recipe from Puglia and Southern Italy. The local cuisine is based on lots of legumes (which in the past were called the "meat" of the paesants). In Italy we traditionally eat lentils at midnight on New Year's Eve. Because lentils resembled coins, in the past they were thought to bring financial prosperity in the year to come. Nowadays, we associate them to general good luck, in any field! —puglia4foodies

  • Serves 6
  • 1 pound lentils
  • 1 pound orzo
  • 2 carrots
  • Bunch parsley
  • 2 tablespoons intense extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 chilly pepper
In This Recipe
  1. Soak the lentils overnight and then rinse them.
  2. Put the lentils in a pan with orzo and cover with water. Add the sliced carrots and cook at low flame for 1 and half hour, while stirring and adding water if necessary.
  3. Add sea salt and chilly pepper. When ready switch them off and add parsley. Let them cool down so that the orzo absorbs all the sauce.
  4. Add the extra virgin olive oil, which is the key ingredients for the success of this recipe. It must be intense fruity and bitter.

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