Name: Mediterranean Lentil and Orzo One-Pot Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 carrots, chopped; 1½ cups cherry tomatoes; 5 ounces baby spinach (about 5 cups); 2 cloves garlic, grated; 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; 2 tablespoons tomato paste; 2 cans lentils (15 oz / 400 g each), drained and rinsed, or 3 cups (460 g) cooked lentils; 1 cup orzo pasta or ditalini; 4 cups vegetable broth or chicken broth (plus 1 cup / 250 ml additional broth or water if needed); 1 lemon (for optional squeeze on top)

Description

This Mediterranean Lentil and Orzo recipe is a hearty, healthy one-pot meal combining protein-rich lentils, tender orzo pasta, and vibrant vegetables with classic Mediterranean herbs and spices. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s easy to prepare and full of comforting, wholesome flavors. The dish features baby spinach, cherry tomatoes, and a zesty lemon finish, making it a colorful and nourishing option suitable for vegetarians and those seeking a flavorful, balanced meal.

Ingredients

Vegetables & Aromatics

2 tablespoons extra virgin olive oil
1 onion, chopped
2 carrots, chopped
1½ cups cherry tomatoes
5 ounces baby spinach (about 5 cups)
2 cloves garlic, grated

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

Pantry Items

2 tablespoons tomato paste
2 cans lentils (15 oz / 400 g each), drained and rinsed, or 3 cups (460 g) cooked lentils
1 cup orzo pasta or ditalini
4 cups vegetable broth or chicken broth (plus 1 cup / 250 ml additional broth or water if needed)

Finishing

1 lemon (for optional squeeze on top)

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Instructions

Sauté the veggies: Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and cherry tomatoes, then sauté for 4–5 minutes until the vegetables soften and begin to caramelize slightly, enhancing their natural sweetness.
Build the flavor: Stir in the grated garlic, bay leaves (or dried thyme/rosemary), dried oregano, red pepper flakes, and tomato paste. Cook the mixture for 1 minute, stirring frequently to develop a rich, aromatic base for the dish.
Simmer the lentils: Add the drained and rinsed lentils, vegetable broth, salt, and black pepper to the pot. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook gently for 10 minutes to allow the flavors to meld together.
Cook the orzo: Stir in the orzo pasta and continue to simmer, stirring often to prevent sticking. Cook until the pasta is al dente, about 8–10 minutes. Add more broth or hot water as necessary to maintain a creamy, saucy consistency.
Add the greens and finish: When the orzo is almost cooked through, stir in the baby spinach and cook for an additional minute until wilted. Turn off the heat while the orzo is still slightly firm; residual heat will finish cooking the pasta. Optionally, squeeze fresh lemon juice on top just before serving for a bright, fresh finish.

Notes

Use canned lentils for convenience; rinse well to reduce sodium content.
Adjust the salt to taste, especially if using salted broth.
Feel free to substitute orzo with ditalini or other small pasta shapes.
Add extra broth or water as needed to keep the dish saucy and prevent the pasta from drying out.
The lemon squeeze brightens the dish but can be omitted if preferred.
Leftovers keep well refrigerated for up to 3 days and reheat gently with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian, Mediterranean