Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner) Recipe
A vibrant and hearty Mediterranean Lentil and Orzo one-pot dinner that’s ready in just 30 minutes. This nutritious dish combines tender lentils, sweet cherry tomatoes, and baby spinach with orzo pasta, all simmered together with aromatic herbs and spices for a comforting and flavorful meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, grated
- 1½ cups cherry tomatoes
- 5 ounces baby spinach (about 5 cups)
Herbs and Spices
- 2 bay leaves (or ½ teaspoon dried thyme or rosemary)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt (or more to taste)
- Black pepper, to taste
Other Ingredients
- 2 tablespoons tomato paste
- 2 cans lentils (15 oz / 400 g each can — drained and rinsed) or 3 cups / 460 g cooked lentils
- 4 cups vegetable broth (or chicken broth, plus extra 1 cup / 250 ml if needed)
- 1 cup orzo pasta (or ditalini)
- 1 lemon (optional, for squeezing on top)
Instructions
- Sauté the veggies: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, chopped carrots, and cherry tomatoes, then sauté for 4–5 minutes until the vegetables soften and begin to caramelize, enhancing their natural sweetness.
- Build the flavor: Stir in grated garlic, bay leaves (or thyme/rosemary), dried oregano, red pepper flakes, and tomato paste. Cook everything together for 1 minute to deepen and develop the dish’s flavors.
- Simmer the lentils: Add the drained and rinsed lentils, vegetable broth, salt, and pepper into the pot. Stir, bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 10 minutes to allow the lentils to absorb the flavors.
- Cook the orzo: Stir in the orzo pasta and continue to simmer until the pasta is al dente, about 8–10 minutes. Stir frequently to prevent sticking. Add additional broth or hot water if needed to maintain a saucy and creamy consistency.
- Add the greens and finish: When the orzo is almost cooked, stir in baby spinach and cook for 1 more minute just until wilted. Turn off the heat while the orzo is still slightly firm since it will continue cooking in residual heat. Taste and adjust salt if needed. Serve with an optional squeeze of fresh lemon juice for brightness.
Notes
- This recipe is easily adaptable to use ditalini or other small pasta shapes instead of orzo.
- If using dried lentils instead of canned, cook them beforehand and adjust broth quantities accordingly.
- Add more broth or hot water as needed while cooking the orzo to prevent it from drying out or sticking.
- For a non-vegetarian option, chicken broth can replace vegetable broth.
- To make it vegan, ensure the broth used is vegetable-based.
- The lemon juice is optional but adds a nice bright finish to balance the dish’s earthiness.
