JVS - Jewish, Vegan, Sustainable

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 3 large cloves garlic
• 1 carrot, diced
• 1 leek, green ends included, diced
• 1 tsp dried thyme
• 120 g orzo pasta
• 1.5 litres vegetable stock (stock cube and boiling water)
• 3 - 4 sprigs fresh dill
• salt & pepper to taste
• 1/2 lemon, squeezed
• Extra virgin olive oil to garnish