Orzo Much Better: One-Pot Lemon-Dill Lentil Orzo

Grab this

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/4 cups (250 g) dry orzo
• 3 cups low-sodium vegetable broth, plus up to 1/2 cup more if needed
• 1 can (540 mL) brown or green lentils, drained and rinsed
• 4 cups small broccoli florets
• Finely grated zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1/4 cup chopped fresh dill, plus a little extra for serving
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)

Do this

1. Warm the olive oil in a large, deep skillet or medium pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
2. Add the garlic and dry orzo. Stir constantly for 1 minute, until the garlic smells fragrant and a few pieces of orzo look lightly toasted.
3. Pour in the 3 cups of vegetable broth and scrape the bottom of the pan. Bring to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 7 minutes, stirring every minute or two so the orzo does not stick.
4. Stir in the lentils and broccoli. Continue simmering for 5 to 7 minutes, stirring often, until the orzo is tender and the broccoli is bright green. Add the extra broth a splash at a time if the pan looks dry before the orzo is cooked.
5. Remove the pan from the heat. Stir in the lemon zest, lemon juice, nutritional yeast, dill, salt, black pepper and optional red pepper flakes.
6. Let the orzo rest for 2 minutes so it becomes glossy and lightly creamy. Taste, adjust the lemon or seasoning if needed, spoon into bowls and finish with a little fresh dill.