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.