Courgette Lemon Orzo with Lucy Lentils
This vibrant Mediterranean-inspired dish combines tender orzo pasta with sweet courgette ribbons, earthy lentils, fresh lemon zest, and fragrant herbs. It’s a one-pan, easy-to-make vegetarian meal that’s both satisfying and refreshing. The lemony dressing ties everything together, creating a bright, zesty bowl perfect for lunch or a light dinner.
⏱ Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
For the orzo & vegetables:
1 cup orzo pasta (about 200g)
1 medium courgette (zucchini) – sliced into thin ribbons or half-moons
1 cup cooked lentils (green or brown; canned or freshly cooked)
1 tbsp olive oil
2 cloves garlic, minced
½ tsp salt, or to taste
¼ tsp black pepper
For the lemony dressing:
Zest of 1 lemon
Juice of 1 lemon (about 3 tbsp)
2 tbsp extra virgin olive oil
1 tbsp fresh parsle, finely chopped
1 tbsp fresh basil (optional), chopped
½ tsp honey or maple syrup (optional, to balance acidity)
For topping (optional):
Crumbled feta cheese or shaved parmesan
Extra chopped herbs
Toasted pine nuts or walnuts
ℹ️ Instructions
1. Cook the orzo
Bring a medium pot of salted water to a boil. Add orzo and cook according to package instructions (about 8–10 minutes), until just tender. Drain and set aside, reserving a splash of cooking water.
2. Prepare the vegetables
While the orzo cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add the courgette slices and cook for 3–4 minutes, stirring occasionally, until softened but still slightly crisp.
3. Add lentils
Stir in the cooked lentils and season with salt and black pepper. Cook for another 2 minutes to warm through.
4. Make the lemon dressing
In a small bowl, whisk together lemon zest, lemon juice, olive oil, parsley, basil (if using), and honey.
5. Combine
Add the drained orzo to the skillet with courgette and lentils. Pour over the lemon dressing and toss well.
If the mixture feels dry, add a splash of reserved pasta water.
6. Serve
Plate warm or at room temperature. Top with crumbled feta, extra herbs, and toasted nuts if desired.
✨ Notes & Tips
For extra protein, add grilled chicken or shrimp on top.
If using canned lentils, rinse and drain well before adding.
Swap courgette for asparagus, spinach, or roasted bell peppers for variety.
Tastes great served warm or chilled as a salad.
⁉️ Frequently asked questions FAQs
Q: Can I make this ahead of time?
A: Yes — store in an airtight container in the fridge for up to 3 days. Add a drizzle of olive oil or lemon juice before serving to refresh the flavors.
Q: Can I make it gluten-free?
A: Absolutely — swap the orzo for gluten-free pasta, quinoa, or even rice.
Q: Can I use red lentils?
A: Red lentils tend to break down and become mushy, so stick with green or brown lentils for the best texture.
✅ Nutritional Information
Calories: 340 kcal
Protein: 12g
Fat: 11g
Carbohydrates: 50g
Fiber: 9g
Sugar: 4g
Sodium: 320mg