Dinner recipe
A vegetarian one-pan orzo dinner with green lentils, tomatoes, spinach, oregano, lemon, and feta.
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Ingredients
wide lidded frying pan, grater, knife, chopping board
Method
Chop the onion, grate the garlic, drain and rinse the lentils, crumble the feta, roughly tear the basil, and zest and juice the lemon.
Heat 1 tablespoon olive oil in a wide lidded frying pan over a medium heat. Cook the onion with a pinch of salt for 5 minutes until softened, then stir in the garlic, oregano, and black pepper for 1 minute.
Add the chopped tomatoes, orzo, crumbled stock cube, and 500ml boiling water. Stir well, cover, and simmer for 10 to 12 minutes, stirring twice, until the orzo is almost tender.
Stir in the lentils and spinach, then cook uncovered for 3 to 4 minutes until the spinach wilts and the sauce is thick but still spoonable.
Squeeze in half the lemon juice and taste the sauce, adding a little more salt or lemon if needed. Scatter over the feta and let it soften for 1 minute.
Divide between bowls, scatter with basil, and finish with the lemon zest.
