I made this concoction one night when my husband was out of town for the weekend and we forgot to grocery shop beforehand (and anyone who says they want to go shopping with a newly-terrible twos toddler is lying) – so, this is a result of what was in my pantry one night, and I (and vegbaby) were both seriously impressed. Enough to share. 😉
1 Tbsp minced garlic
1/2 a yellow onion, diced
1 Tbsp olive oil
3-4 cups vegetable broth
1 large carrot, sliced
1 stalk celery, diced
1 red bell pepper, diced
1/2 cup orzo
1 x 15oz can lentils
1 Not Chicken bouillon cube
1 cup frozen spinach
2 vegan sausages, sliced (I like Field Roast Italian sausages)
3 Tbsp nutritional yeast
Heat a large pan with olive oil.
Add garlic and onion, heat until onion is translucent, and then add carrots, bell pepper, and carrots.
Cook for 3-5 minutes, add orzo and broth.
Cook 10 minutes until orzo is softened.
Add lentils, bouillon cube, spinach and sausages and cook another 2-3 minutes.
Add nutritional yeast, mix well and serve.