Finely chop the red onion and mince garlic. Dice the carrot and clean the leeks, slicing into half-moons.

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and leeks. Sauté for about 6 minutes.

In a separate pot, bring water to a boil and dissolve vegetable broth cube. Set aside.

Add orzo to sautéed vegetables, pour in the vegetable broth, and sprinkle thyme. Bring to a boil then simmer for 12 minutes.

Adjust seasoning with salt and pepper. Stir in lemon juice and fresh dill just before serving.

Ladle into bowls, drizzle with olive oil, and garnish with fresh dill.