Tomato-Zucchini Lentil Orzo Skillet
A hearty vegetarian skillet of lentils, whole-wheat orzo, zucchini, spinach, and tomato seasoned with oregano and red pepper flakes.
- Calories
- 610
- Protein
- 25g
- Carbs
- 91g
- Fat
- 14g
Per serving
Ingredients
For 4 servings · 50 min total
- lentils1 1/3 cup
- orzo1 1/3 cup
- zucchinismall diced16 oz
- spinach6 oz
- cherry tomatohalved8 oz
- tomato paste4 tbsp
- low-sodium chicken broth5 cup
- light olive oil8 tsp
- dried oregano2 tsp
- red pepper flakes1/2 tsp
- kosher salt3/4 tsp
- black pepper1/2 tsp
Instructions
- 1Small dice the zucchini and halve the cherry tomatoes.
- 2Heat the olive oil in a large skillet over medium heat. Add the zucchini, tomatoes, oregano, red pepper flakes, salt, and black pepper. Cook until the zucchini is lightly golden and the tomatoes begin to soften, about 5-6 minutes.
- 3Stir in the tomato paste and cook until it darkens slightly and smells fragrant, about 1-2 minutes.
- 4Add the lentils and broth. Bring to a simmer, cover, and cook until the lentils are tender but still hold their shape, about 20-25 minutes. Taste the broth and adjust with salt if needed.
- 5Stir in the orzo, cover, and cook until the orzo is al dente and the skillet is thick, about 8-10 minutes, stirring occasionally so it does not stick.
- 6Fold in the spinach and cook until wilted and bright green, about 1-2 minutes. Taste and adjust with salt, black pepper, and red pepper flakes, then serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.