One-Pot Lentil Orzo
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One-Pot Lentil Orzo
This spinach orzo lentils recipe is the ultimate one-pot wonder, delivering a hearty and nutritious meal with minimal cleanup. With earthy brown lentils, tender orzo pasta, and wilted fresh spinach all simmered together, it creates a comforting vegetarian lentil orzo dish that’s ready in about 40 minutes. It’s the perfect healthy spinach pasta for a busy weeknight or a cozy weekend lunch.
I first fell for this Mediterranean lentil spinach combination during a trip to a small coastal village, where simple, wholesome ingredients were transformed into the most memorable meals. Now, this easy one-pot lentils recipe has become my go-to for creating that same feeling of comfort and contentment at home. I love serving it alongside a fresh salad or with some warm, crusty bread to soak up every last bit of flavor. It pairs beautifully with my Greek Lemon Chickpea Soup for a larger Mediterranean feast, or you can keep it simple and enjoy it as a standalone comfort dish.
What Makes This Lentil Dish Special
- Made From Scratch Flavor: The simple sauté of onion and garlic builds a deep, aromatic base for the earthy lentils and spinach.
- One-Pan Wonder: Everything cooks together in a single pot, making cleanup an absolute breeze after dinner. li>Wholesome & Nourishing: Packed with protein-rich lentils and fresh spinach, it’s a truly healthy spinach pasta option.
- Meal Prep Ready: This dish stores and reheats beautifully, making it perfect for easy weekday lunches.
What You’ll Need for Perfect Spinach Orzo Lentils
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Olive oil: A good quality oil adds a fruity base note to the sauté.
- Yellow onion & garlic: These aromatics create the essential flavor foundation for the entire dish.
- Fresh spinach: It wilts down dramatically, adding color, nutrients, and a mild earthy taste.
- Brown lentils: They hold their shape well during cooking, providing a satisfying texture.
- Uncooked orzo pasta: This small rice-shaped pasta cooks perfectly alongside the lentils.
- Vegetable broth: Using broth instead of water infuses the entire dish with more flavor.
- Dried oregano, salt, and pepper: Classic seasonings that complement the Mediterranean profile.
- Feta cheese: The salty, creamy crumbles on top add a lovely finishing touch.
Ways to Customize Your Lentils
- Make It Cheesier: Stir in some grated Parmesan or a dollop of ricotta along with the feta topping.
- Add More Protein: Include a can of drained chickpeas or some chopped rotisserie chicken with the lentils.
- Spicy Kick: Add a pinch of red pepper flakes with the oregano for a bit of heat.
My Tips for Perfect One-Pot Lentils
- Sauté the Aromatics: Take the time to cook the onions until they are truly soft and translucent for the best flavor base.
- Don’t Stir During Simmering: Resist the urge to stir once the lid is on, as this allows the orzo to cook evenly on the bottom without becoming mushy.
- Let It Rest: The 5-minute resting time after cooking is crucial for the lentils to become perfectly tender and for the mixture to thicken up.
- Fresh Spinach Works Best: While frozen can be used in a pinch, fresh spinach provides the best texture and flavor for this Mediterranean lentil spinach dish. For another recipe that makes great use of spinach, check out my Spinach Ricotta Stuffed Shells.
How to Store and Reheat Your Lentils
- Store: Cool completely and transfer to an airtight container; it will keep in the refrigerator for up to 4 days.
- Freeze: Place in a freezer-safe container for up to 3 months; note that the orzo texture may soften slightly upon thawing. li>Reheat: Gently warm in a saucepan over medium-low heat, adding a splash of broth or water to loosen it up if needed.
- Make-Ahead Tip: You can chop the onion and garlic ahead of time to make the prep even faster when you’re ready to cook. This is a fantastic meal prep option, much like my Vegetable Grain Bowl.
Frequently Asked Questions
Can I use red lentils instead of brown lentils in this recipe?
I don’t recommend red lentils for this particular recipe. Brown or green lentils hold their shape beautifully during the simmering process, while red lentils tend to break down and create a mushier, porridge-like consistency. For the best texture, stick with brown or green lentils.
Do I need to soak the lentils before cooking?
No, soaking is not necessary for brown lentils. They cook relatively quickly, especially when simmered with the orzo. Just be sure to give them a good rinse in a fine-mesh strainer to remove any dust or debris before adding them to the pot.
Can I make this spinach orzo lentil dish vegan?
Absolutely. Simply omit the feta cheese topping, or use a vegan feta alternative. The dish is already vegetarian and gets its richness from the lentils and olive oil, making it very easy to adapt for a vegan diet.
Why is my orzo sticking to the bottom of the pot?
Sticking can happen if the heat is too high during the simmering stage. Ensure you reduce the heat to a true low simmer after boiling and that you are using a heavy-bottomed pot or Dutch oven, which distributes heat evenly and prevents hot spots.
More Cozy One-Pot Meals
Make This Spinach Orzo Lentils Tonight
With its comforting texture, wholesome ingredients, and effortless one-pot preparation, this spinach orzo lentils recipe is a guaranteed weeknight winner. It’s the kind of meal that feels both nourishing and deeply satisfying. I hope it brings as much warmth and ease to your table as it has to mine.
