Lentils with Spinach and Orzo by @cuisinovia

45 min

4 servings

🫘

240 ml

Lentils

🫒

80 ml

Olive oil

🧅

1 large

Onion

🥬

1

Celery stalk

🥕

1 medium

Carrot

🧄

2 cloves

Garlic

🧅

2

Spring onions

🍝

250 g

Orzo

🍅

400 g

Tomatoes

🥕

15 ml

Vegetable powder

⚫

2.5 ml

Black pepper

🌶️

1.3 ml

Smoked hot paprika

💧

1.3 l

Water

🥬

130 g

Spinach leaves

🧂

Salt

  1. Simmer
    • orzo
    • brown lentils
    • chopped tomatoes

    Cover the frying pan and bring the mixture to a gentle simmer.

  2. Simmer
    • orzo
    • brown lentils
    • chopped tomatoes

    Simmer for 10 to 15 minutes, stirring occasionally, until the orzo is al dente.

  3. Add
    • water
    • Orzo

    Add a small amount of additional water if the mixture becomes dry before the orzo is cooked.

  4. Add
    • spinach leaves

    Add the spinach leaves in 2 to 3 batches.

  5. Stir
    • spinach leaves

    Stir for 1 to 2 minutes until the spinach has just wilted, then serve immediately.

  6. Sauté
    • Vegetable powder
    • Onion
    • Celery stalk

    Sauté for a few minutes until the vegetables soften.

  7. Add
    • Garlic
    • Spring onions

    Add the garlic and spring onions.

  8. Add
    • Olive oil
    • Orzo
    • Salt

    Add the orzo in the pan along with the remaining olive oil, spices and a little salt, stir until orzo gets heated through.

  9. Add
    • Lentils
    • Tomatoes
    • Vegetable powder

    Add the lentils along with their water, the vegetable powder, the chopped tomatoes and 500 ml of water, cover the pan.

  10. Simmer
    • Orzo
    • Water

    Simmer until orzo is cooked al-dente, adding a little water if necessary.

  11. Add
    • Spinach leaves

    Add the spinach to the pan in 2-3 batches, stir until just wilted.

  12. Serve

    Serve immediately.

Lentils with Spinach and Orzo by @cuisinovia

45 min

4 servings

🫘

240 ml

Lentils

🫒

80 ml

Olive oil

🧅

1 large

Onion

🥬

1

Celery stalk

🥕

1 medium

Carrot

🧄

2 cloves

Garlic

🧅

2

Spring onions

🍝

250 g

Orzo

🍅

400 g

Tomatoes

🥕

15 ml

Vegetable powder

⚫

2.5 ml

Black pepper

🌶️

1.3 ml

Smoked hot paprika

💧

1.3 l

Water

🥬

130 g

Spinach leaves

🧂

Salt

Preparation Steps

  1. Step 1/12

    Cover the frying pan and bring the mixture to a gentle simmer.

    🍝orzo
    🫘brown lentils
    🍅chopped tomatoes

  2. Step 2/12

    Simmer for 10 to 15 minutes, stirring occasionally, until the orzo is al dente.

    🍝orzo
    🫘brown lentils
    🍅chopped tomatoes
    🥄wooden spoon

  3. Step 3/12

    Add a small amount of additional water if the mixture becomes dry before the orzo is cooked.

    💧water
    🥄measuring cup
    🥄wooden spoon

  4. Step 4/12

    Add the spinach leaves in 2 to 3 batches.

    🥬spinach leaves
    🥄wooden spoon

  5. Step 5/12

    Stir for 1 to 2 minutes until the spinach has just wilted, then serve immediately.

    🥬spinach leaves
    🥄wooden spoon

  6. Step 6/12

    Sauté for a few minutes until the vegetables soften.

  7. Step 7/12

    Add the garlic and spring onions.

  8. Step 8/12

    Add the orzo in the pan along with the remaining olive oil, spices and a little salt, stir until orzo gets heated through.

  9. Step 9/12

    Add the lentils along with their water, the vegetable powder, the chopped tomatoes and 500 ml of water, cover the pan.

  10. Step 10/12

    Simmer until orzo is cooked al-dente, adding a little water if necessary.

  11. Step 11/12

    Add the spinach to the pan in 2-3 batches, stir until just wilted.

  12. Step 12/12

    Serve immediately.

Composition

Ingredients

Types

Oils, Vegetables, Grains, Pasta, Canned goods, Seasonings, Liquids, Leafy greens

Ingredients

Lentils, Olive oil, Onion, Celery stalk, Carrot, Garlic, Spring onions, Orzo, Tomatoes, Vegetable powder, Black pepper, Smoked hot paprika, Water, Spinach leaves, Salt

Notes

Lentils (Mitsides brand), Onion (large), Celery stalk (chopped), Carrot (grated), Orzo (Mitsides brand), Tomatoes (Mitsides brand, chopped), Vegetable powder (Mitsides brand), Smoked hot paprika (or chili), Water (divided, 750ml for lentils and 500ml for orzo), Salt (to taste)

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Nut-Free

Calories

535 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 77g, Dietary fiber: 16g, Total fat: 18g, Saturated fat: 2.5g, Sugars: 8g

Nutritional Information

Minerals

Iron: 7.2mg, Potassium: 990mg, Magnesium: 115mg, Calcium: 120mg, Zinc: 2.5mg, Sodium: 510mg

Vitamins

Vitamin A: 310mcg RAE, Vitamin C: 18mg, Vitamin K: 190mcg, Folate: 245mcg DFE, Vitamin B6: 0.45mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

measuring cup, measuring spoons, chef's knife, cutting board, box grater, wooden spoon, colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Greek, Mediterranean

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Tender, Al dente, Saucy, Hearty

Flavors

Savory, Earthy, Tomatoey, Smoky, Mildly spicy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)