Vegetable and lentil pasta

    45 min

    This fantastic vegetarian pasta is packed full of vegetables and protein. It's simple to make and is the perfect weekday meal. Enjoy with crusty bread rolls, if desired.

    2 people made this

    Serves: 4 

    • 1 onion, chopped
    • 1 clove garlic, crushed (or 1 teaspoon finely chopped garlic)
    • 1 (400g) tin chopped tomatoes
    • 1 pepper (red or green), chopped
    • 200g button mushrooms, wiped and sliced
    • 200g orzo pasta
    • 500ml vegetable stock
    • 4 tablespoons sliced black olives
    • 1/4 teaspoon chilli powder
    • 1/4 teaspoon dried thyme
    • salt and pepper to taste
    • 1 (400g) tin lentils or chickpeas (optional)
    • 2 tablespoons olive oil (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large non-stick frying pan with lid, soften the onion and garlic using either the olive oil or a small amount of the vegetable stock (for a low fat option).
    2. Add vegetable stock, tinned tomatoes, orzo, mushrooms, pepper, chilli, thyme and lentils. Add salt and pepper to taste. Bring to the boil, then simmer, covered, for 10 minutes.
    3. Add olives then simmer, covered, for a further 10 minutes or until orzo is tender.
    4. Serve with warm rolls or well-buttered bread.

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    Reviews in English (1)


    Easy to cook and very tasty.  -  30 May 2009  (Review from Allrecipes AU | NZ)