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Mediterranean Lentil Orzo with Olives, Roasted Peppers & Sun-Dried Tomatoes

Mediterranean Lentil Orzo with Olives, Roasted Peppers & Sun-Dried Tomatoes

Mains

Course

Pulse Type

Brown Lentils

Specialty Diet

Vegetarian

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1cupDry Green or Brown Lentilsrinsed
1cupOrzo
4cupsVegetable or Chicken Brothdivided
2tbspOlive Oil
1smallYellow Onionfinely diced
3–4clovesGarlicminced
1tspDried Oregano
1/2tspSmoked Paprika
1/4–1/2tspCrushed Red Pepper Flakes
1/2cupSun-Dried Tomatoeschopped
1cupRoasted Red Pepperssliced
1canCrushed or Diced Tomatoes14.5 oz
1/2cupKalamata or Castelvetrano Oliveshalved
Salt & Pepperto taste

To serve

1/2cupCrumbled Feta
1/4cupFresh Parsley or Basilchopped
Lemon Zestzest of 1 lemon
Lemon Wedgesfor serving

Instructions

Cook the lentils: add lentils to a pot with 2 cups broth. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes or until tender but not mushy. Drain any excess liquid and set aside.
Cook the orzo: In a separate pot, bring another 2 cups broth to a boil. Add orzo and cook until al dente, about 7–8 minutes. Drain and toss with a drizzle of olive oil to prevent sticking.
Make the Garlicky Tomato Base: heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add onion and sauté 5 minutes until softened. Add garlic, oregano, smoked paprika, and red pepper flakes; cook 1 minute. Stir in sun-dried tomatoes, roasted peppers, tomatoes, and olives. Bring to a simmer and cook 5–7 minutes, allowing flavors to mingle. Taste and season with salt and pepper.
Add cooked lentils and orzo to the sauce. Stir well.
Remove from heat and sprinkle with crumbled feta, fresh parsley or basil, lemon zest, and a squeeze of fresh lemon.