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Warm Mediterranean lentil and orzo dinner served in a rustic bowl with a drizzle of olive oil.

Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (230 g) cherry tomatoes
  • 4 cups (1 L) vegetable broth or chicken broth + 1 cup / 250 ml if needed to finish cooking the orzo
  • 1 cup (200 g) orzo pasta or ditalini
  • 5 ounces (150 g) baby spinach about 5 cups
  • ½ teaspoon salt or more to taste + black pepper
  • 1 lemon a squeeze on top, optional

  • 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.
    Step 1 Cooking onion carrots and cherry tomatoes in a pot for lentil and orzo base.
  • 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.
    Step 2 Stirring tomato paste garlic and herbs to build flavor for the one pot lentil and orzo.
  • 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.
    Step 3 Adding lentils and broth to simmer the Mediterranean lentil and orzo mix.
  • 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.
    Step 4 Cooking orzo until creamy and al dente for a cozy one pot vegetarian meal.
  • 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.
    Step 5 Adding spinach to the pot to finish the creamy lentil and orzo recipe.
Substitutions
  • 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.
 
Tips
  • 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.
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