Description
This Mediterranean Lentil and Orzo recipe is a quick and flavorful one-pot dinner that combines tender lentils, al dente orzo pasta, and fresh vegetables with aromatic herbs and spices. Ready in just 30 minutes, it’s a hearty, nutritious, and comforting meal perfect for busy weeknights.
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1½ cups cherry tomatoes
- 2 cloves garlic, grated
- 5 ounces baby spinach (about 5 cups)
Herbs and Spices
- 2 bay leaves (or ½ teaspoon dried thyme or rosemary)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt (or more to taste)
- Black pepper, to taste
Other Ingredients
- 2 tablespoons tomato paste
- 2 cans lentils (15 oz / 400 g each can — drained and rinsed) or 3 cups (460 g) cooked lentils
- 4 cups vegetable broth (or substitute chicken broth + 1 cup / 250 ml if needed)
- 1 cup orzo pasta (or ditalini)
- 1 lemon (optional, for squeezing on top)
Instructions
- Sauté the veggies: Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, chopped carrots, and cherry tomatoes. Sauté for 4–5 minutes until the vegetables begin to soften and slightly caramelize.
- Build the flavor: Stir in the grated garlic, bay leaves (or dried thyme or rosemary), dried oregano, red pepper flakes, and tomato paste. Cook for 1 minute to deepen the flavors, stirring continuously to prevent burning.
- Simmer the lentils: Add the drained and rinsed lentils, vegetable broth, salt, and black pepper. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
- Cook the orzo: Stir in the orzo pasta, then simmer uncovered, stirring frequently to prevent sticking. Cook until the orzo is al dente, about 8–10 minutes. Add more broth or hot water as needed to maintain a saucy, creamy consistency.
- Add the greens and finish: When the orzo is nearly done, stir in the baby spinach and cook for an additional minute until wilted. Turn off the heat while the orzo is still slightly firm since it will continue cooking in the residual heat. Taste and adjust salt and pepper. Serve with an optional squeeze of fresh lemon juice for brightness.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a spicier dish, increase the red pepper flakes according to taste.
- Use canned lentils for convenience, or cooked dried lentils if preferred; adjust liquid accordingly.
- Orzo can be replaced with ditalini or small pasta shapes.
- Leftovers store well refrigerated for up to 3 days; reheat gently and add a splash of broth if it thickens too much.
