Description
Mediterranean Lentil and Orzo is a cozy one-pot meal packed with tender lentils, orzo pasta, vegetables, and bright Mediterranean flavors. This easy recipe combines garlic, tomatoes, herbs, spinach, and lemon for a hearty, high-fiber dinner that’s perfect for busy weeknights. Comforting, nutritious, and full of flavor, it’s a simple dish the whole family will love.
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, diced
2 carrots, diced
1½ cups cherry tomatoes
2 cloves garlic, grated
2 bay leaves
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
2 cans lentils, drained and rinsed (about 3 cups)
4 cups vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
1 cup orzo pasta
5 ounces baby spinach
1 tablespoon lemon juice
Optional garnish: fresh herbs, grated parmesan, or extra lemon wedges
Instructions
1. Sauté the vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and cherry tomatoes. Cook for 4–5 minutes until the vegetables soften and begin to caramelize.
2. Build the flavor
Add grated garlic, bay leaves, oregano, red pepper flakes, and tomato paste. Stir well and cook for 1 minute until fragrant and the tomato paste deepens in color.
3. Simmer the lentils
Add the lentils, vegetable broth, salt, and black pepper. Stir and bring to a boil. Reduce heat and simmer for about 10 minutes to allow the flavors to blend.
4. Cook the orzo
Stir in the orzo pasta and continue simmering for 8–10 minutes until the pasta is al dente. Stir frequently to prevent sticking. Add more broth or hot water if needed to keep the mixture slightly saucy.
5. Add the greens and finish
Stir in the baby spinach and cook for 1 minute until wilted. Remove from heat while the orzo is still slightly firm, as it will continue cooking. Finish with a squeeze of lemon juice and adjust seasoning before serving.
Notes
• Stir the orzo frequently to prevent it from sticking to the bottom of the pot.
• If the mixture thickens too much, add extra broth or hot water to loosen it.
• Kale or arugula can be used instead of spinach.
• Small pasta shapes like ditalini or pearl couscous work well as substitutes for orzo.
• This dish stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot / Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg