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Mediterranean Lentil Orzo with Olives, Roasted Peppers & Sun-Dried Tomatoes
Ingredients
- 1 cup dry green or brown lentils, rinsed
- 1 cup orzo
- 4 cup vegetable or chicken broth, divided in half
- 2 Tbsp olive oil
- 1 small yellow onion, finely diced
- 3-4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 – 1/2 tsp crushed red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup roasted red peppers, sliced
- 1 14.5 oz. can crushed or diced tomatoes
- 1/2 cup kalamata or Castelvetrano olives, halved
- salt & pepper, to taste
To serve
- 1/2 cup crumbled feta
- 1/4 cup fresh parsley or basil, chopped
- zest of 1 lemon
- lemon wedges for 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.
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