Mediterranean Lentil and Orzo (30-Minute One-Pot Dinner) Recipe
A hearty and flavorful Mediterranean Lentil and Orzo one-pot dinner that comes together in just 30 minutes. This nutritious dish combines tender lentils, orzo pasta, fresh spinach, and a blend of Mediterranean herbs and spices, all simmered to perfection in a savory tomato and vegetable broth base. Perfect for a quick weeknight meal packed with protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 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)
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 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)
Instructions
- Sauté the veggies: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and cherry tomatoes. Sauté for 4–5 minutes until the vegetables soften and slightly caramelize, developing a rich base flavor.
- Build the flavor: Stir in grated garlic, bay leaves (or thyme/rosemary), dried oregano, red pepper flakes, and tomato paste. Cook for 1 minute while stirring continuously to release the aromas and deepen the flavor.
- Simmer the lentils: Add the drained lentils, vegetable broth, salt, and black pepper. Stir to combine, then bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld together.
- Cook the orzo: Stir in the orzo pasta and continue to simmer, stirring often, for about 8–10 minutes until the orzo is al dente. Add extra broth or hot water as needed to maintain a saucy consistency and prevent sticking.
- Add the greens and finish: When the orzo is almost done, fold in the baby spinach and cook for 1 more minute just until wilted. Turn off the heat while the orzo is still slightly firm to allow residual heat to finish cooking. Adjust seasoning with salt and pepper, then serve with an optional squeeze of fresh lemon juice for brightness.
Notes
- For a non-vegetarian version, vegetable broth can be substituted with chicken broth.
- Use canned lentils for convenience, or cook dried lentils ahead of time.
- Add extra broth if the dish becomes too thick while cooking the orzo.
- Optional red pepper flakes add a subtle heat; adjust to taste.
- This dish can be garnished with fresh herbs such as parsley or basil for added freshness.
Keywords: Mediterranean lentil recipe, one-pot dinner, lentils and orzo, healthy one-pot meal, quick vegetarian dinner, easy lentil recipe
