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Mediterranean Lentil and Orzo Recipe

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3.8 from 12 reviews

This Mediterranean Lentil and Orzo recipe is a hearty and flavorful one-pot meal combining tender lentils, al dente orzo pasta, fresh baby spinach, and a medley of Mediterranean herbs and spices. It’s perfect for a wholesome lunch or dinner, offering a creamy texture with a touch of brightness from lemon juice.

Ingredients

Vegetables & Aromatics

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, grated
  • 1½ cups cherry tomatoes
  • 5 ounces baby spinach (about 5 cups)

Herbs & 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 extra virgin olive oil
  • 2 tablespoons tomato paste
  • 2 cans lentils (15 oz / 400 g each), drained and rinsed — or 3 cups (460 g) cooked lentils
  • 4 cups vegetable broth or chicken broth + 1 cup (250 ml) if needed
  • 1 cup orzo pasta or ditalini
  • 1 lemon, for squeezing on top (optional)

Instructions

  1. Sauté the veggies: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven. Add chopped onion, carrots, and cherry tomatoes. Sauté on medium heat for 4–5 minutes until the vegetables start to soften and caramelize slightly, building a flavorful base.
  2. Build the flavor: Add grated garlic, bay leaves (or thyme/rosemary), dried oregano, red pepper flakes, and tomato paste to the pot. Stir thoroughly and cook for 1 minute to deepen and release the flavors of the ingredients.
  3. Simmer the lentils: Add the drained and rinsed lentils, vegetable (or chicken) broth, salt, and pepper. Stir well and bring to a boil. Then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
  4. Cook the orzo: Stir in the orzo pasta. Continue simmering until the orzo is al dente, about 8–10 minutes. Stir frequently to prevent sticking and add more broth or hot water if the mixture becomes too thick, ensuring a saucy and creamy consistency.
  5. Add the greens and finish: When the orzo is almost done, stir in the baby spinach and cook for 1 minute, just until wilted. Turn off the heat while the orzo remains slightly firm; it will finish cooking with residual heat.
  6. Season and serve: Taste and adjust the salt and pepper if needed. Serve the dish with an optional squeeze of fresh lemon juice on top for a bright, fresh finish.

Notes

  • You can use either vegetable or chicken broth depending on your dietary preference.
  • If using dried lentils, cook them beforehand according to package instructions.
  • For a richer flavor, allow the dish to sit for a few minutes before serving so the flavors meld further.
  • Add extra broth or water as needed to maintain a creamy texture while cooking the orzo.
  • To keep the dish vegan, ensure broth used is vegetable-based and omit any non-vegan sides.

Find it online: https://yumntasty.com/mediterranean-lentil-and-orzo-recipe/