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.
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).
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.
Add olives then simmer, covered, for a further 10 minutes or until orzo is tender.