Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner)
30 min4 people
A one-pot lentil, tomato and orzo stew finished with wilted spinach and lemon.
| 2 tablespoons extra virgin olive oil | Sauté onion, carrots & cherry tomatoes | Add garlic, herbs, spices & tomato paste | Add lentils, broth & salt, simmer 10 min | Stir in orzo, simmer 8–10 min | Stir in spinach, wilt 1 min | Season to taste, serve with lemon |
| 1 onion, chopped | ||||||
| 2 carrots, chopped | ||||||
| 1½ cups cherry tomatoes | ||||||
| 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 (400 g each, drained and rinsed — or 460 g cooked lentils) | ||||||
| 950 ml vegetable broth (plus 250 ml more if needed) | ||||||
| ½ teaspoon salt (or more to taste + black pepper) | ||||||
| 1 cup orzo pasta (or ditalini) | ||||||
| 140 g baby spinach (about 5 cups) | ||||||
| 1 lemon (a squeeze on top, optional) |
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