Description
A delightful, hearty dish featuring lentils, orzo pasta, and vibrant veggies with Mediterranean herbs, perfect for cozy family dinners.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, grated
- 2 bay leaves (or ½ teaspoon dried thyme or rosemary)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 cans lentils (15 oz each, drained and rinsed)
- 1½ cups cherry tomatoes
- 4 cups vegetable broth
- 1 cup orzo pasta
- 5 ounces baby spinach (about 5 cups)
- ½ teaspoon salt (or more to taste)
- 1 lemon (a squeeze on top, optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and cherry tomatoes, sautéing for about 4-5 minutes until softened.
- Stir in the grated garlic, bay leaves (or thyme), dried oregano, red pepper flakes, and tomato paste. Cook for an additional minute.
- Add the drained lentils, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Stir in the orzo pasta and continue to simmer for 8-10 minutes until the pasta is al dente.
- Fold in the baby spinach and let it wilt for about one minute. Adjust seasoning and serve, optionally with a squeeze of lemon juice.
Notes
Use good quality ingredients for the best flavor. Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg