This Mediterranean lentil and orzo recipe makes a cozy, high-protein one-pot meal packed with fiber, veggies, and Mediterranean flavor — ready in just 30 minutes for a wholesome weeknight dinner.
For more easy orzo dinners, check out our mushroom orzo, lemon orzo with zucchini, cherry tomato orzo, and Tuscan orzo with chickpeas and kale.
Big Flavor, One Pot, Zero Fuss
This Mediterranean lentil and orzo recipe is inspired by my nonna Lidia’s pasta e lenticchie, a humble Italian classic I grew up with. 🍅 She used ditalini, but here I swapped in orzo and made a few tweaks so you and I can make it in just 30 minutes — with all the flavor and comfort, but less time at the stove.
Nonna used to cook a big pot almost every week for my great-grandma, me, my cousin Gabe, and even my parents would take some home after work. Her mission was simple — feed us legumes at least three times a week: one day chickpeas, one day beans, one day lentils. 🌿
Louise and I love how the orzo turns creamy while the lentils add rich texture and fiber, making every bite satisfying without feeling heavy. This dish is naturally low in saturated fat and supports a balanced, Mediterranean-style eating pattern you can enjoy any day of the week.
It’s also a great one-pot lentil recipe to keep on rotation — simple ingredients, minimal cleanup, and a flavor that feels like home.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: extra virgin adds richness and that Mediterranean touch. Substitute with avocado oil or a splash of vegetable broth if you prefer it without oil.
- Onion: builds a sweet, savory base. Use shallots or leeks for a milder flavor.
- Carrots: add color and natural sweetness. Try zucchini or bell peppers for a fresh twist.
- Garlic: essential for depth. Substitute with garlic powder if you’re short on time.
- Cherry tomatoes: bring a bright, juicy contrast. Substitute diced bell pepper.
- Tomato paste: adds umami and richness. Substitute with a few tablespoons of crushed tomatoes, but simmer longer to thicken.
- Lentils: we use canned for a quick lentil recipe, but cooked brown or green lentils work great too.
- Orzo pasta: short pasta like ditalini, small shells, fregola, or pearl couscous are excellent alternatives in this Mediterranean lentil recipe.
- Spinach: adds freshness and nutrients. Swap with kale or baby arugula.
- Herbs and spices: bay leaves, oregano, thyme, and chili flakes make this a high fiber meal bursting with flavor—feel free to adjust to taste.
- Lemon juice: finish with freshness. Substitute with a touch of balsamic vinegar, stirred in.
How to Make Lentils and Orzo
Step 1. Sauté the veggies
Heat the olive oil in a large pot or Dutch oven. Add the onion, carrots, and cherry tomatoes. Cook on medium heat for 4-5 minutes until the tomatoes soften and start to brown slightly. This creates a flavorful base for an easy weeknight dinner.
Step 2. Build the flavor
Add the grated garlic, bay leaves or thyme, oregano, chili flakes, and tomato paste. Stir for about a minute to toast the spices and bring out their aroma. The tomato paste adds richness and depth to the sauce.
Step 3. Simmer the lentils
Stir in drained and rinsed canned lentils (or cooked lentils), broth, salt, and pepper. Bring everything to a gentle simmer and cook for about ten minutes so the flavors come together. The lentils will start to absorb the broth, creating a hearty base for your vegetarian orzo pasta.
Step 4. Cook the orzo
Add the orzo, and simmer until it’s al dente, stirring often so it doesn’t stick to the bottom. Add a splash of broth or hot water if the mixture thickens too much — you want it creamy and saucy.
Step 5. Add the greens and finish
When the orzo is nearly cooked, fold in the spinach and let it wilt. Turn off the heat while the pasta is still slightly firm, as it will keep cooking in the residual heat. Taste and adjust for salt, then serve with a squeeze of lemon juice for brightness.
Tips
- Sauté for flavor: Take your time when cooking the onion, carrots, and tomatoes — this quick step adds depth and makes this Mediterranean lentil recipe taste slow-cooked.
- Stir the orzo often: Orzo can stick easily, so stir frequently and add extra broth as needed to keep it creamy and loose.
- Adjust the consistency: For a thicker stew, simmer longer. For a soupier texture, add more broth — it’s flexible and forgiving.
- Add greens at the end: Spinach cooks in seconds; adding it last keeps its color and nutrients intact, creating a vibrant high protein vegetarian dinner.
- Balance the flavors: Finish with a squeeze of lemon juice or a drizzle of olive oil to brighten the dish before serving.
- Make it your own: Swap orzo with small pasta shapes or even pearl couscous for a simple twist on this healthy orzo recipe.
- Store smartly: The orzo absorbs liquid as it sits — add a splash of broth or water when reheating to bring back its creamy texture.
Frequently Asked Questions
Yes! Just cook the dried lentils separately before adding them to the pot. Green or brown lentils work best since they hold their shape. This small step keeps your quick lentil recipe easy but still full of homemade flavor.
Keep stirring while it cooks and add more broth or water as needed. Orzo releases starch as it simmers, so frequent stirring keeps it creamy — not clumpy.
Absolutely. This dish reheats beautifully. Just add a splash of broth or water before warming it up to loosen the sauce.
It’s satisfying on its own, but you can pair it with a side salad or roasted vegetables (Louise just had it with roasted butternut squash) for a balanced meatless dinner idea.
Yes, though the orzo softens slightly after thawing. Freeze in portions and reheat gently on the stovetop with a bit of extra liquid.
More Easy Lentil Recipes
- Easy Mediterranean lentils and rice
- Greek lentil soup (fakes soupa)
- Lentil patties
- Lentil pumpkin stew
- Creamy red lentil soup
- Mediterranean lentil soup
- Lentil meatballs
- Lentil curry
If you tried this quick lentil and orzo recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 carrots chopped
- 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 15 oz / 400 g each can — drained and rinsed — or 3 cups / 460 g cooked lentils
- 1½ cups cherry tomatoes
- 4 cups vegetable broth or chicken broth + 1 cup / 250 ml if needed to finish cooking the orzo
- 1 cup orzo pasta or ditalini
- 5 ounces baby spinach about 5 cups
- ½ teaspoon salt or more to taste + black pepper
- 1 lemon a squeeze on top, optional
Instructions
- Sauté the veggies: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 onion, 2 carrots, and 1½ cups cherry tomatoes, and sauté on medium heat for 4–5 minutes, until the veggies start to soften and caramelize slightly.
- Build the flavor: Add 2 cloves garlic (grated), 2 bay leaves (or thyme), 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste. Stir well and cook for 1 minute to deepen the flavor.
- Simmer the lentils: Add 2 cans lentils (drained and rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Stir, bring to a boil, then reduce to a simmer for 10 minutes to let the flavors come together.
- Cook the orzo: Stir in 1 cup orzo pasta and simmer until the pasta is al dente, about 8–10 minutes, stirring often so it doesn’t stick. Add more broth or hot water as needed to keep it saucy and creamy.
- Add the greens and finish: When the orzo is nearly done, stir in 5 ounces baby spinach and cook for 1 more minute, just until wilted. Turn off the heat while the orzo is still slightly firm—it will continue cooking in the residual heat. Taste and adjust for salt, then serve with a squeeze of lemon juice for freshness.
Notes
- Olive oil → Avocado oil or a splash of vegetable broth for an oil-free option.
- Onion → Shallots or leeks for a softer, sweeter flavor.
- Carrots → Zucchini or bell peppers for a lighter, fresher twist.
- Garlic → Garlic powder or minced shallots if you’re out of fresh garlic.
- Cherry tomatoes → Diced bell pepper or canned diced tomatoes.
- Tomato paste → Crushed tomatoes or tomato purée; simmer longer to thicken.
- Lentils → Cooked brown or green lentils instead of canned; both hold their shape well.
- Orzo pasta → Ditalini, small shells, fregola, or pearl couscous for a fun texture change.
- Spinach → Kale, Swiss chard, or baby arugula for extra greens.
- Herbs and spices → Oregano, thyme, basil, or rosemary—adjust to taste for a flavorful, high-fiber meal.
- Lemon juice → Substitute a splash of balsamic vinegar for brightness, stirred in.
- Sauté for flavor: Let the onion, carrots, and tomatoes cook slowly for rich, deep flavor.
- Stir the orzo often: Keep it creamy and loose by stirring frequently and adding broth as needed.
- Adjust the consistency: Simmer longer for a thicker stew or add broth for a lighter texture.
- Add greens at the end: Toss in spinach just before serving to keep it bright and nutrient-packed.
- Balance the flavors: A squeeze of lemon or drizzle of olive oil lifts and freshens every bite.
- Make it your own: Try small pasta shapes or pearl couscous for a fun twist on this healthy orzo recipe.
- Store smartly: Add a splash of broth when reheating to bring back that silky, creamy texture.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Mediterranean cooking best of the best 👌 👍
Thanks so much, Manda! We’re thrilled you enjoyed it 🙂
Kindest, Louise
Awesome and delicious
I’m so happy you like it, Marylou!! Thanks for taking the time to review the recipe 🙂