Lentil, Tomato, and Spinach Orzo

• lentilsrinsed10 oz
• orzo10 oz
• zucchinicut into half-moons16 oz
• spinach6 oz
• tomato paste4 tbsp
• low-sodium chicken broth4 cup
• light olive oil4 tsp
• dried oregano2 tsp
• red pepper flakes1/2 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Cut the zucchini into half-moons. Rinse the lentils under cool water and drain.
2. 2Warm the light olive oil in a large saucepan over medium heat. Add the zucchini, kosher salt, black pepper, dried oregano, and red pepper flakes. Cook for 4-5 minutes, stirring, until the zucchini is softened and fragrant.
3. 3Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly and smells sweet.
4. 4Add the lentils and low-sodium chicken broth. Bring to a gentle simmer, cover, and cook for 18-22 minutes, stirring once, until the lentils are tender and the broth is mostly absorbed.
5. 5Stir in the orzo and cook uncovered for 8-10 minutes, stirring often, until the orzo is al dente and the mixture is creamy. If it becomes dry before the orzo is tender, add a small splash of water and continue cooking until the center remains pleasantly firm.
6. 6Fold in the spinach and cook for 1-2 minutes, until wilted and bright green. Taste and adjust with kosher salt, black pepper, and lemon juice, then serve hot.