- 1 cup lentils (Preferably the French Green ones, but brown work just fine, too)
- 1 can vegetable broth
- 1 onion, sliced into 1/4" half rings
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 head Swiss chard, torn into pieces
- 1 box orzo
Cook the lentils in the vegetable broth and water until done but still firm. (About 30 minutes) In another pot, cook the orzo according to the package directions. Meanwhile, in a deep sided skillet, brown the onion in the olive oil. I mean really, really brown it. Deep, dark brown. This takes awhile, but it's worth it. When it's starting to get deep brown, toss in the garlic. When the onions are done to your liking, put in the Swiss chard, and cook briefly to wilt. Add the cooked orzo and lentils, and stir to combine. Season with salt and pepper to taste. DONE!
Serves 4 - 6. Freezes and reheats well.