Meatless Friday: Lentils and Orzo with Veggies

For Meatless Friday, Barb Szyszkiewicz shares a one-pot recipe you can make using the vegetables your family enjoys. Download our printable recipe card.

I love a recipe that offers the flexibility to use ingredients you like and use up the ones you have on hand. (I frequently go searching for new ways to use up the half-pack of spinach in the fridge before it goes bad, for example.) Use the vegetables you have on hand when you make this dish; it will be different, but just as delicious, every time you make it. Lentils are a frugal protein source and they're so easy to cook with!

Lentils and Orzo with Veggies

Makes 4 servings

Ingredients:

2 TBSP olive oil for the pan
2/3 cup carrots, sliced
1/2 onion, diced
1 clove garlic, grated
1/2 cup cherry tomatoes, cut in half
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried rosemary
1/4 tsp black pepper
dash of crushed red pepper
salt to taste
1 TBSP tomato paste
1 cup dry green lentils
3 cups vegetable broth
1/2 cup orzo
3 cups spinach
1/2 fresh lemon

Directions:

Heat oil in a large skillet. Add carrots and onion. Sauté until caramelized slightly. Add garlic, tomatoes, spices, and tomato paste. Stir.
Add in lentils and 2 cups of the broth. Cook until lentils begin to be tender, then add in orzo and up to 1 cup additional broth. Stir often as the orzo cooks.
When orzo is nearly done, add in spinach and cook until wilted.
Top with a squeeze of fresh lemon.