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

prepChop 1 onion and 2 carrots
prepGrate 2 cloves garlic
prepChop 230 g cherry tomatoes
prepDrain and rinse 2 cans lentils
2 tablespoons / 30 ml extra virgin olive oil	Sauté onion, carrots & tomatoes, 4–5 min	Add garlic, herbs, spices & tomato paste, 1 min	Add lentils & broth, simmer 10 min	Stir in orzo, simmer 8–10 min until al dente	Stir in spinach, cook 1 min, season & serve
1 onion, chopped
2 carrots, chopped
230 g cherry tomatoes, chopped
2 cloves garlic, grated
2 bay leaves or 1/2 tsp dried thyme or rosemary
1 tsp dried oregano
1/4 tsp / 0.5 g red pepper flakes
2 tablespoons / 30 g tomato paste
2 cans lentils (15 oz / 400 g each), drained and rinsed
1 L / 4 cups vegetable or chicken broth, plus 1 cup / 250 ml if needed
200 g orzo pasta or ditalini
150 g baby spinach
1/2 tsp salt or more to taste, black pepper, and 1 lemon (squeeze, optional)

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