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

Serves 4

30 min

A hearty one-pot meal of canned lentils and orzo simmered with tomatoes, aromatics, and spinach in a lightly spiced broth.

2 tablespoons extra virgin olive oil	Sauté veggies 4–5 min	Add aromatics & paste, cook 1 min	Add lentils, broth & seasoning, simmer 10 min	Stir in orzo, simmer 8–10 min	Stir in spinach, wilt 1 min; remove bay leaves, squeeze lemon & serve
1 onion, chopped
2 carrots, chopped
225 g cherry tomatoes
2 cloves garlic, grated
2 bay leaves (or ½ tsp dried thyme or rosemary)
1 tsp dried oregano
¼ tsp red pepper flakes
2 tablespoons tomato paste
2 cans (400 g each) lentils, drained and rinsed
1 L vegetable broth (or chicken broth), plus up to 250 ml more if needed
½ tsp salt, or more to taste, plus black pepper
170 g orzo pasta (or ditalini)
140 g baby spinach (about 5 cups)
1 lemon, for squeezing (optional)

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