Dinner

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

Name: Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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); 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; 4 cups vegetable broth (or chicken broth); 1 cup orzo pasta (or ditalini); 1 lemon (for optional squeeze on top)

Bymia larkspur April 16, 2026April 16, 2026

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Introduction

This Mediterranean Lentil and Orzo dish is a hearty, flavorful one-pot meal that comes together in just 30 minutes. Packed with wholesome ingredients and vibrant Mediterranean flavors, it’s perfect for a quick weeknight dinner.

A bowl of stew-like dish with three visible layers: the bottom white bowl with light blue patterns around the edge, the middle layer filled with a rich mixture of small lentils, orzo pasta, chopped yellow bell peppers, and halved cherry tomatoes in a thick, orange-brown broth with some bits of green spinach scattered throughout, topped with a sprinkling of red pepper flakes. A gold spoon is partially dipped into the food on the right side, and the whole bowl is placed on a white marbled textured surface with some tomatoes, dried chili, bay leaves, and garlic nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, grated
2 bay leaves (or ½ teaspoon 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, plus 1 cup / 250 ml if needed)
1 cup orzo pasta (or ditalini)
5 ounces baby spinach (about 5 cups)
½ teaspoon salt (or more to taste) + black pepper
1 lemon (optional, for squeezing on top)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and cherry tomatoes. Sauté for 4–5 minutes until the vegetables begin to soften and caramelize slightly.
Step 2: Stir in the grated garlic, bay leaves (or thyme), dried oregano, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly to deepen the flavor.
Step 3: Add the drained lentils, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 10 minutes to meld the flavors.
Step 4: Stir in the orzo pasta and continue to simmer, stirring often, until the pasta is al dente, about 8–10 minutes. Add extra broth or hot water as needed to keep the dish saucy and creamy.
Step 5: When the orzo is nearly done, stir in the baby spinach and cook for 1 minute until wilted. Turn off the heat while the orzo is still slightly firm; it will finish cooking in the residual heat. Adjust salt to taste and serve with a squeeze of lemon juice if desired.

Tips & Variations

For added protein, stir in cooked chicken or crumbled feta cheese before serving.
Swap orzo for ditalini or small pasta shapes if preferred.
Use fresh herbs like basil or parsley on top for extra freshness.
If you prefer a spicier kick, increase the red pepper flakes slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the texture if it has thickened.