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Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner)

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 350
This Mediterranean Lentil and Orzo is a quick and easy one-pot dinner, packed with flavor and nutrients. It's a hearty and satisfying meal perfect for a weeknight.

Ingredients

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 cloves garlic (grated)
  • 2 bay leaves (or ½ teaspoons dried thyme or rosemary)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 cans lentils (15 oz / 400 g each can — drained and rinsed — or 3 cups / 460 g cooked lentils)
  • 1½ cups cherry tomatoes
  • 4 cups vegetable broth (or chicken broth + 1 cup / 250 ml if needed to finish cooking the orzo)
  • 1 cup orzo pasta (or ditalini)
  • 5 ounces baby spinach (about 5 cups)
  • ½ teaspoon salt (or more to taste + black pepper)
  • 1 lemon (a squeeze on top, optional)

Instructions 

  • Sauté veggies in olive oil until softened.
  • Add garlic, bay leaves (or thyme), oregano, red pepper flakes, and tomato paste. Cook for 1 minute.
  • Simmer lentils, broth, salt, and pepper for 10 minutes.
  • Stir in orzo and simmer until al dente, adding broth as needed.
  • Stir in spinach until wilted. Adjust salt and serve with lemon juice.

Notes

Adjust the amount of red pepper flakes to control the spiciness.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Mediterranean
Keyword: lentils