Lentils with Orzo Pasta and Tomato

Name: Lentils with Orzo Pasta and Tomato
Cuisine: Greek
Ingredients: 2 cups (400g) lentils; 8 cups (2 liters) water; 1 cup (150g) finely chopped carrot; 1 ½ cups (150g) finely chopped celery (selleria); 1 vegetable stock cube; 1 bay leaf; ⅔ cup (140g) orzo pasta (risoni); ⅓ cup (85ml) olive oil; 3 - 4 medium dry onions, about 500g; 1 ½ tablespoons (45g) tomato paste; 2 cups (500g) fresh ripe tomatoes, grated, or 2 cups (500ml) concentrated tomato juice; 1 teaspoon (5g) sugar; 2 teaspoons (16g) salt; ½ teaspoon freshly ground black pepper

2005, Kofinou. My mother prepares the legumes of the day. The large pot is placed on the heat and the lentils fall in like rain. Lentils with orzo pasta and plenty of tomato sauce. Everyone's favorite recipe. I grab a pencil and paper and record step-by-step the whole process and all of my mother's secrets. Years pass, and every time I try to cook my mother's lentils, my children insist that 'they aren't like Grandma's.' I finally had to watch her many times and measure every step with cups and grams until I achieved her flavor. But I succeeded, and I share the result here with you…

INGREDIENTS

• 2 cups (400g) lentils
• 8 cups (2 liters) water
• 1 cup (150g) finely chopped carrot
• 1 ½ cups (150g) finely chopped celery (selleria)
• 1 vegetable stock cube
• 1 bay leaf
• ⅔ cup (140g) orzo pasta (risoni)
• ⅓ cup (85ml) olive oil
• 3 - 4 medium dry onions, about 500g
• 1 ½ tablespoons (45g) tomato paste
• 2 cups (500g) fresh ripe tomatoes, grated, or 2 cups (500ml) concentrated tomato juice
• 1 teaspoon (5g) sugar
• 2 teaspoons (16g) salt
• ½ teaspoon freshly ground black pepper

METHOD

1. Clean the lentils of any stones or other debris. Rinse them, drain them, and place them in a pot. Add 6 cups of water, and when it starts to boil, add the carrot, celery, stock cube, bay leaf, and orzo pasta. Stir occasionally so the orzo doesn't stick to the bottom of the pot.
2. When the mixture boils, reduce the heat to medium and continue simmering for about 15 minutes. Meanwhile, peel the onions, cut them in half, and then into strips. In a frying pan, add the olive oil and sauté the onions. Let them cook until they take on a dark brown color (without burning), about 12 minutes.
3. Next, add the tomato paste and stir it into the bottom of the pot to release its aromas. Add the grated tomatoes (using the coarse side of the grater) and the sugar. Let the sauce boil for 3 - 4 minutes and pour it into the lentil mixture. Add the salt and pepper.
4. Continue boiling until the sauce thickens and the orzo and lentils are tender, about 15 - 20 minutes. It is important to stir the dish so the orzo doesn't stick to the bottom of the pot.
5. Serve the lentils hot. They pair perfectly with olives, raw onion, and freshly baked bread.