This flavoursome one-pot dish is packed full of heart-healthy ingredients, thanks to the vegetables, plus the wholesome store cupboard ingredients included. While Irish tomatoes are in-season I would add them fresh to this dish, otherwise a good-quality tin of tomatoes can be used in their place. There is currently a lovely variety of lettuce available from the farm, and the tomato orzo serves well on a bed of crisp leaves, while adding an extra nutrient boost to the overall meal.
Enjoy!
Nessa x
One-Pot Tomato Orzo
Ingredients
Serves 4
- 1 tbsp olive oil
- 2 red peppers, diced
- 1 red onion, diced
- 1 courgette, diced
- 100g mushrooms, diced
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- Salt & freshly ground black pepper
- 200g orzo
- 1 tin lentils, drained and rinsed
- 400g tomatoes, diced
- 500ml vegetable stock
- To serve
- Handful of fresh basil & oregano leaves, roughly torn
- Zest of ½ lemon
- Lettuce leaves
Method
- Place a large saucepan over a medium heat. Add the oil. Once hot, add the peppers, red onion, courgette, and mushrooms. Stir to combine. Sauté for about 10 minutes, stirring regularly.
- Stir through the garlic, smoked paprika, chilli flakes, and a little salt, and a good grinding of black pepper.
- Add the orzo and lentils, and stir to combine with the vegetables, before adding the tomatoes and stock.
- Gently bring to the boil then turn down the heat to low, cover and leave the pot to simmer for about 25 minutes. Stir regularly to prevent the pasta from sticking to the bottom of the pan.
- When ready to serve, stir through a handful of roughly torn basil and oregano leaves, and lemon zest. Divide the lettuce between four plates and top with the tomato orzo and a few more basil and oregano leaves.
