One Pot Orzo

1 tbsp vegetable oil

2 red peppers, sliced

1 onions, diced

1 courgette, diced

100g mushrooms, diced

2 garlic cloves, crushed or finely chopped

1 x 400g tin of tomatoes or 4-5 large fresh tomatoes, chopped

1 tin of lentils

200g orzo

500ml vegetable stock (chicken stock can be used if not vegetarian/vegan)

1 teaspoon smoked paprika½ teaspoon chilli flakesSalt and freshly ground pepper

To Serve

Zest of ½ lemon (optional)Handful of fresh basil leaves (optional)

Parmesan or Pecorino cheese (leave out for vegans)

Heat the oil in a saucepan over a medium heat. Add peppers, onion, courgette, and mushrooms and sauté for about 10 minutes, stirring occasionally.
Stir through the garlic, smoked paprika, chilli flakes, pepper and a little salt.
Strain the lentils and add to the saucepan along with the orzo. Stir to combine with the vegetables.
Add in the stock and tomatoes and leave to simmer for about 10-15 minutes (depending how you like your pasta). Stir regularly to prevent sticking to the pan.
Serve topped with a little lemon zest, torn basil leaves and/or grated parmesan cheese depending on your preference

Nutritional Information

Tips

Any pasta can be substituted in if you don’t have orzo.
Make this dish vegan by using vegetable stock and leaving out the grated parmesan cheese.
Any leftovers can be heated up the following day.

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