Ingredients

Serves 4-6

• 1 tablespoon olive oil
• 1 onion, diced
• 1 cup carrot, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 lb whole wheat orzo pasta
• 2/3 cup tahini
• ½ cup nutritional yeast
• 4 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley
• 1/4 cup fresh dill
• Lemon slices and dill, for garnish

Directions

Heat olive oil over medium heat in a large pot. Once the oil is hot, add the onion and cook until translucent and just beginning to brown, about 5-7 minutes. Then, add the carrot, and garlic, and cook for an additional minute. Add the vegetable broth to the pot and bring to a boil. Once boiling, add the orzo, and ook for 7-10 minutes, or until the orzo is al dente.

While the orzo is cooking, mix together the tahini, nutritional yeast, lemon juice and zest in a measuring cup. When the orzo is done cooking, remove from the heat and stir in the tahini mixture as well as the fresh herbs. Serve warm with extra lemon and dill on to.

Note: Alternatively, this dish is amazing with fresh rosemary in place of the dill. Instead of 1/4 cup of fresh dill, used 1 tablespoon of fresh chopped fresh rosemary.