Lemon Orzo Lentil Pasta

A vibrant meeting of tender orzo, earthy lentils, and bright lemon, this one-pot pasta delivers satisfying plant-based protein in just half an hour. The result is a light yet hearty main dish that feels equally appropriate for a week-night supper or an elegant lunch gathering.

Why You’ll Love This Recipe

• Combines protein-rich lentils and pasta in a single pot, streamlining cleanup.

• Fresh lemon zest and juice provide a clean, citrusy lift that balances the nutty lentils.

• Flexible: easily adapted to vegan, gluten-free, or dairy-free diets.

• Meal-prep friendly—flavors deepen after a night in the refrigerator.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup dried green or brown lentils, rinsed

• 1 ½ cups dried orzo pasta

• 3 tablespoons extra-virgin olive oil

• 2 cloves garlic, minced

• Finely grated zest of 1 lemon (about 1 teaspoon)

• ¼ cup fresh lemon juice (from 1 large lemon)

• 2 cups low-sodium vegetable broth, plus water as needed

• 1 cup cherry tomatoes, halved

• 2 cups baby spinach, loosely packed

• ¼ cup freshly grated Parmesan cheese, plus more for serving (optional; substitute plant-based Parmesan for vegan)

• 2 tablespoons chopped fresh parsley

• ½ teaspoon dried oregano

• ¼ teaspoon crushed red-pepper flakes (optional)

• Kosher salt and freshly ground black pepper, to taste

Directions

1. Cook the lentils – In a heavy saucepan, combine rinsed lentils with 2 cups of cold water. Bring to a gentle boil, reduce heat, and simmer until just tender, about 15 minutes. Drain and set aside.

2. Sauté aromatics – In the same pot, warm olive oil over medium heat. Add garlic and cook 30 seconds, stirring, until fragrant but not browned.

3. Toast the orzo – Stir in orzo; cook 2 minutes, coating the grains with oil for a nuttier flavor.

4. Simmer – Pour in vegetable broth and enough water to cover the pasta by ½ inch (about 1 cup). Add oregano, red-pepper flakes, and a pinch of salt. Bring to a brisk simmer; cook, uncovered, 8-9 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.

5. Finish the dish – Return the cooked lentils to the pot along with lemon zest, lemon juice, cherry tomatoes, and spinach. Fold gently over low heat until spinach wilts and the mixture is creamy, 1-2 minutes. Adjust consistency with a splash of hot water if needed.

6. Serve – Remove from heat; stir in Parmesan and parsley. Season with additional salt and pepper. Serve immediately with extra Parmesan and a drizzle of olive oil, if desired.

Servings and timing

Variations

• Gluten-free – Substitute gluten-free orzo or short rice-shaped pasta; monitor liquid absorption.

• Vegan – Omit Parmesan or replace with nutritional yeast or a plant-based hard cheese.

• Herbaceous twist – Swap parsley for fresh basil and add 1 tablespoon capers for briny contrast.

• Extra protein – Stir in 1 cup cooked, diced chicken or sautéed shrimp at the end (omit for vegetarian/vegan).

• Mediterranean flare – Garnish with crumbled feta and kalamata olives in place of Parmesan.

Storage/Reheating

Cool leftovers to room temperature, then refrigerate in an airtight container up to 4 days. To reheat, add a splash of water or broth and warm gently over medium-low heat, stirring until hot. The dish may also be microwaved, covered, at 70 percent power in 60-second intervals, stirring between bursts. Freezing is not recommended; the pasta’s texture deteriorates on thawing.

Conclusion

Lemon Orzo Lentil Pasta demonstrates how pantry staples can transform into an elegant, nourishing meal with minimal effort. Its adaptability—welcoming various proteins, greens, and herb accents—makes it a recipe worth returning to whenever a bright, wholesome dish is in order

Lemon Orzo Lentil Pasta

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A bright, one-pot pasta that combines tender lentils and orzo in a tangy lemon-garlic broth for a protein-rich, Mediterranean-inspired weeknight dinner.

• Author: sarra
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop (One-Pot)
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup dried green or brown lentils, rinsed
• 1 ½ cups dry orzo pasta
• 4 cups low-sodium vegetable broth, divided
• 2 cups water (plus more as needed)
• 2 Tbsp extra-virgin olive oil
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp ground cumin
• Zest of 1 large lemon
• Juice of 2 large lemons (about 6 Tbsp)
• 2 cups lightly packed baby spinach, roughly chopped
• ¼ cup fresh parsley, chopped
• Kosher salt and freshly ground black pepper, to taste
• Optional: ¼ cup crumbled feta or vegan feta for serving

Instructions

1. Warm the olive oil in a heavy 4-quart pot over medium heat. Add the onion and sauté until translucent, about 3 minutes.
2. Stir in the garlic, oregano, and cumin; cook 30 seconds until fragrant.
3. Add the rinsed lentils, 2 cups broth, and 2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, for 12 minutes.
4. Stir in the orzo and remaining 2 cups broth. Return to a gentle boil and cook, stirring occasionally, until the orzo is al dente and the lentils are tender, 8–10 minutes. Add a splash of water if the mixture becomes too thick.
5. Remove from heat; stir in lemon zest, lemon juice, spinach, and parsley. Season liberally with salt and pepper.
6. Cover and let stand 2 minutes to wilt the greens. Taste and adjust seasoning. Serve hot, topped with optional feta if desired.

Notes

• Rinse lentils thoroughly to remove dust and improve digestibility.
• For a gluten-free dish, swap the orzo for gluten-free rice-shaped pasta or short-grain brown rice (increase simmer time as needed).
• The pasta continues to absorb liquid as it sits; thin with hot water or broth when reheating.
• For meal prep, store portions in airtight containers up to 4 days; add fresh lemon juice before serving to revive brightness.

Nutrition

• Serving Size: 1 3/4 cups (≈350 g)
• Calories: 420
• Sugar: 4 g
• Sodium: 480 mg
• Fat: 9 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 7.1 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 8 g
• Protein: 18 g
• Cholesterol: 0 mg

Keywords: lemon, orzo, lentil, pasta, vegan, one pot, Mediterranean