Mediterranean Lentil and Orzo
By Nico Pallotta · theplantbasedschool.com
30 minServes 4
A one-pot Mediterranean soup of lentils, orzo pasta, and spinach simmered in herb-tomato broth with cherry tomatoes and aromatics.
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| prepChop onion and carrots | ||||||
| prepGrate garlic | ||||||
| prepDrain and rinse lentils | ||||||
| 2 tablespoons extra virgin olive oil | Sauté onion, carrots & tomatoes, 4–5 min | Add garlic, bay, oregano, pepper flakes & tomato paste, 1 min | Add lentils, broth, salt & pepper, simmer 10 min | Stir in orzo, simmer 8–10 min until al dente | Stir in spinach, cook 1 min until wilted | Finish with lemon juice & serve |
| 1 onion, chopped | ||||||
| 2 carrots, chopped | ||||||
| 225 g cherry tomatoes | ||||||
| 2 cloves garlic, grated | ||||||
| 2 bay leaves (or ½ teaspoons 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 (or chicken broth) | ||||||
| ½ teaspoon salt, plus black pepper to taste | ||||||
| 200 g orzo pasta (or ditalini) | ||||||
| 140 g baby spinach | ||||||
| 1 lemon, for squeezing (optional) | ||||||
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