1/2 cup of brown lentils, picked over and rinsed
1 medium red onion, diced
1 bay leaf
1 cup of Kritharaki (orzo)
1/4 cup extra-virgin olive oil
1 lemon peel, finely sliced (use your vegetable peeler to remove 1 slice)
1 tsp. fresh thyme (1/2 amount if dry)
salt and pepper to taste
- After picking through your lentils and having rinsed them, add them into a pot with just enough water to cover them. Bring to a boil and then strain and add back into the pot and fill with the diced onion, the sliced lemon peel, bay leaf and three cups of water. Bring to a boil and then reduce to a simmer until the lentils are soft (about 25-30 minutes).
- If continuing to cook on your stove top, add the orzo into the pot along with the fresh thyme and olive oil. Your liquid should cover the orzo and lentils by about 2 inches. Add more boiling water if needed. Bring to a boil, add sea salt and fresh ground pepper and then reduce to a simmer and cover. Simmer until almost all the liquid has been absorbed. Serve immediately as a main or side dish.
- OR if continuing in the oven, strain your lentils (plus onions and bay, lemon) and reserve the cooking liquid. Pre-heat your oven to 400F and add your lentils, bay, cooked onions plus the olive oil into a baking vessel. Pour the reserved cooking liquid into a measuring cup. You should have about 2 1/2 cups. Add more boiling water if needed. Add the reserved cooking liquid (+ any hot water needed to make 2 1/2 cups ) adjust seasoning with salt and pepper and place in your pre-heated oven uncovered for 35-30 minutes. Divide, plate and serve hot.