This Tunisian-inspired orzo and lentils dish is a comforting, flavor-packed meal made entirely on the stovetop. With warm spices, tender bell peppers, hearty lentils, and perfectly cooked orzo, it’s a satisfying plant-based dinner that comes together quickly and easily.
Why You’ll Love This Recipe
This recipe delivers bold, complex flavors using simple pantry staples. It’s naturally vegan, filling, and nourishing, making it ideal for weeknight dinners or meal prep. The spices create warmth without overpowering the dish, while lentils add protein and texture. Everything cooks in one main skillet, keeping cleanup minimal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons vegetable broth or water
1 medium onion, finely chopped
1 clove garlic, minced
2 large bell peppers, thinly sliced
28 ounces crushed tomatoes
1 teaspoon harissa
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 cup whole wheat orzo, dry
15 ounces canned lentils, drained and rinsed
Salt, to taste
Black pepper, to taste
Directions
Heat the vegetable broth or water in a wide non-stick skillet over medium heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until the onion becomes soft and translucent. If the mixture starts to stick, add a small splash of additional broth or water.
Add the sliced bell peppers, ground coriander, cinnamon, and sweet paprika to the skillet. Sauté for about 1 minute, stirring constantly, until fragrant.
Stir in the crushed tomatoes, harissa, dried basil, and dried parsley. Reduce the heat slightly and allow the sauce to simmer uncovered for about 25 minutes, stirring occasionally, until the peppers are tender and the sauce thickens.
While the sauce simmers, cook the whole wheat orzo in a separate pot according to package directions until al dente. Drain and set aside.
Once the sauce is ready, gently fold in the cooked orzo and the lentils. Season with salt and black pepper to taste. Stir gently over low heat until everything is warmed through and evenly combined.
For extra heat, increase the harissa to 1 1/2 teaspoons.
Add chopped zucchini or carrots along with the bell peppers for more vegetables.
Substitute regular orzo for whole wheat orzo if preferred.
Use freshly chopped parsley and basil at the end for a brighter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth to loosen the sauce if needed. This dish can also be reheated in the microwave until warmed through.
FAQs
Can I make this recipe ahead of time?
Yes, this dish holds up very well and tastes even better after the flavors have had time to meld.
Is this recipe spicy?
It has mild heat from the harissa, but you can adjust the amount to suit your taste.
Can I use dried lentils instead of canned?
Yes, but they must be fully cooked before adding them to the dish.
What can I use instead of harissa?
You can use chili paste or a blend of paprika and a pinch of chili powder.
Is this dish gluten-free?
No, orzo contains wheat. You can substitute a gluten-free pasta if needed.
Can I freeze this recipe?
Yes, allow it to cool completely and freeze in airtight containers for up to 2 months.
What type of lentils work best?
Brown or green lentils hold their shape best in this recipe.
Can I add protein to this dish?
The lentils already provide protein, but you can add chickpeas for extra heartiness.
Does this recipe require oil?
No, it uses vegetable broth or water for sautéing, keeping it light.
What should I serve with this dish?
It works well on its own or alongside a simple salad or flatbread.
Conclusion
This Tunisian orzo and lentils recipe is a perfect balance of comfort and bold flavor. Easy to prepare, nourishing, and versatile, it’s a wonderful addition to your weeknight meal rotation and a great way to enjoy warm spices in a simple, wholesome dish.
A Tunisian-inspired vegan dish made with orzo, lentils, bell peppers, and aromatic spices in a rich tomato sauce. Hearty, wholesome, and packed with flavor, it’s perfect for weeknight dinners or meal prep.
Ingredients
3 tablespoons vegetable broth or water
1 medium onion, finely chopped
1 clove garlic, minced
2 large bell peppers, thinly sliced
28 ounces crushed tomatoes
1 teaspoon harissa
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 cup whole wheat orzo, dry
15 ounces canned lentils, drained and rinsed
Salt, to taste
Black pepper, to taste
Instructions
Heat vegetable broth or water in a wide non-stick skillet over medium heat. Add chopped onion and garlic, and cook, stirring frequently, until soft and translucent. Add more broth if needed to prevent sticking.
Add sliced bell peppers, ground coriander, cinnamon, and sweet paprika. Cook for 1 minute, stirring constantly, until fragrant.
Stir in crushed tomatoes, harissa, dried basil, and dried parsley. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens and peppers are tender.
Meanwhile, cook the orzo in a separate pot according to package directions until al dente. Drain and set aside.
Fold the cooked orzo and lentils into the sauce. Season with salt and black pepper. Stir gently over low heat until evenly combined and heated through. Serve warm.
Notes
Increase harissa to 1½ teaspoons for more heat.
Add chopped zucchini or carrots with the bell peppers for extra vegetables.
Use regular orzo if preferred.
Stir in fresh basil or parsley just before serving for added brightness.
Use chili paste or paprika with a pinch of chili powder as a harissa substitute.
