Black Lentil and Orzo Stew

Preheat oven to 400 degrees. Add baby bell peppers to a skillet or sheet pan with a drop of oil and roast for 20 minutes. Once soft let them cool enough to handle and deseed and stem them and chopped small. Reserve to add to soup.Alternately you can use canned or jarred roasted bell peppers instead for convenience.

In a soup pot or deep skillet over medium heat, warm the oil. Add the onions and cook for 5 minutes until fragrant and beginning to get translucent. Then add the garlic and cook for 5 more minutes stirring often until garlic is golden and onions are beginning to caramelize. Add carrots and cook for 2-3 minutes.

Add lentils and water and bring to a boil, covered for 15 minutes. Check that the lentils are almost finished cooking. If they are still hard give it another 5 minutes before proceeding.

Add orzo, tomatoes, smoked paprika, salt and boil for an additional 10 minutes covered stirring every few minutes to avoid orzo clumping.

Uncover and all nutritional yeast and stir well. Taste for salt and pepper and add to your liking. Check that the lentils are soft and the orzo is cooked. Simmer 5 more minutes.

Last add the parsley and dill and stir into the soup. Let the flavors combine and serve.

Eat within 5 days or freeze up to 3 months. Always allow food to cool completely before covering.