Lemon Herb Shrimp Orzo
MediterraneanBudget friendly30 minHigh proteinVeganLow calorieHigh proteinVeganLow calorie
35 min4 servings
Why this meal
High proteinBudget friendlyVeganLower calorie
Ingredients
- 1 cup red lentils
- 4 cups spinach leaves
- 1 medium yellow onion
- 1 medium carrot
- 2 garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1.Rinse the lentils under cold water until water runs clear.
- 2.Heat the oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
- 3.Add the chopped carrots and cook for 3 more minutes, stirring occasionally.
- 4.Pour in the rinsed lentils, dried thyme, and vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes or until lentils are tender.
- 5.Add the fresh spinach leaves and cook for another 2-3 minutes until wilted.
- 6.Season the soup with salt and pepper to taste.
- 7.Remove the soup from heat and stir in the lemon juice for a fresh, bright flavor.
- 8.Serve hot with an optional drizzle of olive oil or a sprinkle of chili flakes for extra kick.
Recipe by
Jules Parkside