Dreamy creamy orzo is speckled with wilted spinach and artichoke, a classic flavour combination in mini pasta form! It is served with crispy baked lentil & garlic orbs, and a fresh tomato & oregano salad tossed with lemon juice. Winter has met its match, and it’s this warm and super tasty dish!
Spinach Artichoke Orzo & Lentil Orbs
Spinach Artichoke Orzo & Lentil Orbs
with cashew nut cream cheese & lemon zest
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Artichoke Quarters
- Cake Flour
- Cashew Nut Cream Cheese
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Lentils
- Nutritional Yeast
- Orzo Pasta
- Spinach
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
OH OH ORZO!
Preheat the oven to 200°C. Boil the kettle. Fill a pot for the orzo with 200ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and return to the pot. Toss through some oil to prevent sticking.
GOLDEN ORBS
Place the drained Lentils in a bowl. Mash with a potato masher or fork until a rough mash. Add the flour, the grated garlic (to taste), the juice of 1 lemon wedge, a drizzle of oil, and seasoning. Mix until fully combined into a rough paste. Add a drizzle of oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients into a blender and pulse until it comes together. Roll into 3-4 balls. Place on a greased baking tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
ALL TOGETHER NOW!
When the orzo is done, add the chopped artichokes, ¾ of the rinsed Spinach, the nutritional yeast, and the cashew cream cheese to the pot. Mix until fully combined and season to taste. Loosen with a splash of water if it’s too thick.
SALAD SIDEKICK
In a bowl, combine the diced Tomato, ½ the chopped oregano, a pinch of lemon zest, the remaining Spinach, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
ORZO THEY SAY!
Make a bed of the Spinach & artichoke orzo. Top with the crispy golden lentil orbs. Sprinkle with the remaining oregano and side with the fresh tomato salad. Serve with any remaining lemon wedges on the side. Great work, Chef!
OH OH ORZO!
Preheat the oven to 200°C. Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and return to the pot. Toss through some oil to prevent sticking.
GOLDEN ORBS
Place the drained Lentils in a bowl. Mash with a potato masher or fork until a rough mash. Add the flour, the grated garlic (to taste), the juice of 2 lemon wedges, a drizzle of oil, and seasoning. Mix until fully combined into a rough paste. Add a drizzle of oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients into a blender and pulse until it comes together. Roll into 3-4 balls per portion. Place on a greased baking tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
ALL TOGETHER NOW!
When the orzo is done, add the chopped artichokes, ¾ of the rinsed Spinach, the nutritional yeast, and the cashew cream cheese to the pot. Mix until fully combined and season to taste. Loosen with a splash of water if it’s too thick.
SALAD SIDEKICK
In a bowl, combine the diced Tomato, ½ the chopped oregano, a pinch of lemon zest, the remaining Spinach, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
ORZO THEY SAY!
Make a bed of the Spinach & artichoke orzo. Top with the crispy golden lentil orbs. Sprinkle with the remaining oregano and side with the fresh tomato salad. Serve with any remaining lemon wedges on the side. Great work, Chef!
OH OH ORZO!
Preheat the oven to 200°C. Boil the kettle. Fill a pot for the orzo with 600ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and return to the pot. Toss through some oil to prevent sticking.
GOLDEN ORBS
Place the drained Lentils in a bowl. Mash with a potato masher or fork until a rough mash. Add the flour, the grated garlic (to taste), the juice of 3 lemon wedges, a drizzle of oil, and seasoning. Mix until fully combined into a rough paste. Add a drizzle of oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients into a blender and pulse until it comes together. Roll into 3-4 balls per portion. Place on a greased baking tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
ALL TOGETHER NOW!
When the orzo is done, add the chopped artichokes, ¾ of the rinsed Spinach, the nutritional yeast, and the cashew cream cheese to the pot. Mix until fully combined and season to taste. Loosen with a splash of water if it’s too thick.
SALAD SIDEKICK
In a bowl, combine the diced Tomato, ½ the chopped oregano, a pinch of lemon zest, the remaining Spinach, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
ORZO THEY SAY!
Make a bed of the Spinach & artichoke orzo. Top with the crispy golden lentil orbs. Sprinkle with the remaining oregano and side with the fresh tomato salad. Serve with any remaining lemon wedges on the side. Great work, Chef!
OH OH ORZO!
Preheat the oven to 200°C. Boil the kettle. Fill a pot for the orzo with 800ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and return to the pot. Toss through some oil to prevent sticking.
GOLDEN ORBS
Place the drained Lentils in a bowl. Mash with a potato masher or fork until a rough mash. Add the flour, the grated garlic (to taste), the juice of 4 lemon wedges, a drizzle of oil, and seasoning. Mix until fully combined into a rough paste. Add a drizzle of oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients into a blender and pulse until it comes together. Roll into 3-4 balls per portion. Place on a greased baking tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
ALL TOGETHER NOW!
When the orzo is done, add the chopped artichokes, ¾ of the rinsed Spinach, the nutritional yeast, and the cashew cream cheese to the pot. Mix until fully combined and season to taste. Loosen with a splash of water if it’s too thick.
SALAD SIDEKICK
In a bowl, combine the diced Tomato, ½ the chopped oregano, a pinch of lemon zest, the remaining Spinach, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning.
ORZO THEY SAY!
Make a bed of the Spinach & artichoke orzo. Top with the crispy golden lentil orbs. Sprinkle with the remaining oregano and side with the fresh tomato salad. Serve with any remaining lemon wedges on the side. Great work, Chef!
Frequently Asked Questions
What is the preparation time for Spinach Artichoke Orzo & Lentil Orbs?
The preparation time for Spinach Artichoke Orzo & Lentil Orbs with cashew nut cream cheese & lemon zest is between 20 and 35 minutes.
What is the total time required to make Spinach Artichoke Orzo & Lentil Orbs with cashew nut cream cheese & lemon zest?
The total time required to make Spinach Artichoke Orzo & Lentil Orbs with cashew nut cream cheese & lemon zest is between 30 and 45 minutes.
How many servings does Spinach Artichoke Orzo & Lentil Orbs provide?
4 servings
What are the main ingredients in Spinach Artichoke Orzo & Lentil Orbs?
Artichoke Quarters, Cake Flour, Cashew Nut Cream Cheese, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon, Lemons, Lentils, Nutritional Yeast, Orzo Pasta, Spinach, Tomato, Tomatoes
What is the nutritional information of Spinach Artichoke Orzo & Lentil Orbs?
Calories: 992, Carbs: 145 grams, Fat: grams, Protein: 47 grams, Sugar: 14.6 grams, Salt: 417 grams
How do I prepare Spinach Artichoke Orzo & Lentil Orbs?
OH OH ORZO!: Preheat the oven to 200°C. Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and return to the pot. Toss through some oil to prevent sticking. ALL TOGETHER NOW!: When the orzo is done, add the chopped artichokes, ¾ of the rinsed spinach, the nutritional yeast, and the cashew cream cheese to the pot. Mix until fully combined and season to taste. Loosen with a splash of water if it’s too thick. SALAD SIDEKICK: In a bowl, combine the diced tomato, ½ the chopped oregano, a pinch of lemon zest, the remaining spinach, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. ORZO THEY SAY!: Make a bed of the spinach & artichoke orzo. Top with the crispy golden lentil orbs. Sprinkle with the remaining oregano and side with the fresh tomato salad. Serve with any remaining lemon wedges on the side. Great work, Chef! GOLDEN ORBS: Place the drained lentils in a bowl. Mash with a potato masher or fork until a rough mash. Add the flour, the grated garlic (to taste), the juice of 2 lemon wedges, a drizzle of oil, and seasoning. Mix until fully combined into a rough paste. Add a drizzle of oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients into a blender and pulse until it comes together. Roll into 3-4 balls per portion. Place on a greased baking tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
What should be prepared from my kitchen to make Spinach Artichoke Orzo & Lentil Orbs?
Artichoke Quarters, Cake Flour, Cashew Nut Cream Cheese, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon, Lemons, Lentils, Nutritional Yeast, Orzo Pasta, Spinach, Tomato, Tomatoes
How many calories does Spinach Artichoke Orzo & Lentil Orbs have?
992 calories
How much fat content does Spinach Artichoke Orzo & Lentil Orbs have?
grams
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