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Orzo-Lentil Rice

A tender medley of pasta, lentils and rice partners perfectly with a meat or vegetarian entrée. Herbs and chopped veggies add interest to the side dish. —Misty Scondras, Dalton, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    8 servings


  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped sweet red pepper
  • 4 teaspoons butter
  • 5 cups water
  • 1/2 cup dried lentils, rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup uncooked orzo pasta
  • 1 cup uncooked long grain rice


  • In a large saucepan, saute the onion, celery, carrot and red pepper in butter until tender. Stir in the water, lentils and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Stir in pasta and rice. Bring to a boil; cover and cook 15-20 minutes longer or until pasta and rice are tender.
Nutrition Facts
3/4 cup: 244 calories, 3g fat (1g saturated fat), 5mg cholesterol, 320mg sodium, 46g carbohydrate (2g sugars, 5g fiber), 8g protein.

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Average Rating:
  • pdolomont
    Feb 25, 2015

    Used Olive oil instead of butter and less salt. I love this as a side or a snack! I am a salt and butter/fat fiend who is trying to cut back...This is a tasty recipe even with less of both.