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Mediterranean Lentil and Orzo
4 servings
| prepChop onion and carrots | ||
| prepGrate garlic | ||
| prepDrain and rinse lentils | ||
| 2 tablespoons / 30 ml extra virgin olive oil | Sauté onion, carrots, tomatoes | Stir in spinach, wilt, serve with lemon |
| 1 onion, chopped | ||
| 2 carrots, chopped | ||
| 1½ cups / 225 g cherry tomatoes | ||
| 2 cloves garlic, grated | Add garlic, herbs, tomato paste | |
| 2 bay leaves | ||
| 1 teaspoon dried oregano | ||
| ¼ teaspoon red pepper flakes | ||
| 2 tablespoons / 30 g tomato paste | ||
| 2 cans lentils, 15 oz / 400 g each, drained and rinsed | Simmer lentils with broth, 10 min | |
| 4 cups / 950 ml vegetable broth | ||
| ½ teaspoon salt | ||
| Black pepper to taste | ||
| 1 cup / 180 g orzo pasta | Add orzo, simmer 8–10 min | |
| 5 oz / 140 g baby spinach | ||
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