Ingredients
Scale
- 1 tbsp olive oil
- 1 red onion
- 3 large cloves garlic
- 1 carrot (diced)
- 1 leek (green ends included, diced)
- 1 tsp dried thyme
- 120 g orzo pasta
- 1.5 l vegetable stock (stock cube and boiling water)
- 3–4 sprigs fresh dill
- Salt & pepper to taste
- 1/2 lemon (squeezed)
- Extra virgin olive oil to garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced red onion, minced garlic, diced carrot, and leek. Sauté for about 6 minutes until softened.
- Prepare vegetable stock by dissolving a stock cube in boiling water.
- Add orzo and vegetable stock to the pot along with dried thyme. Cook for 12 minutes until orzo is tender.
- Season with salt, pepper, fresh dill, and lemon juice to taste.
- Ladle into bowls and drizzle with extra virgin olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg