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!
Orzo Pasta - 75ml
Lentils - 120g
Cake Flour - 20ml
Garlic Clove - 1
Lemon - 1
Artichoke Quarters - 100g
Spinach - 40g
Nutritional Yeast - 10ml
Cashew Nut Cream Cheese - 60ml
Tomato - 1
Fresh Oregano - 4g
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!
Orzo Pasta - 150ml
Lentils - 240g
Cake Flour - 40ml
Garlic Cloves - 2
Lemon - 1
Artichoke Quarters - 200g
Spinach - 80g
Nutritional Yeast - 20ml
Cashew Nut Cream Cheese - 125ml
Tomato - 1
Fresh Oregano - 8g
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!
Orzo Pasta - 225ml
Lentils - 360g
Cake Flour - 60ml
Garlic Cloves - 3
Lemons - 2
Artichoke Quarters - 300g
Spinach - 120g
Nutritional Yeast - 30ml
Cashew Nut Cream Cheese - 185ml
Tomatoes - 2
Fresh Oregano - 12g
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!
Orzo Pasta - 300ml
Lentils - 480g
Cake Flour - 80ml
Garlic Cloves - 4
Lemons - 2
Artichoke Quarters - 400g
Spinach - 160g
Nutritional Yeast - 40ml
Cashew Nut Cream Cheese - 250ml
Tomatoes - 2
Fresh Oregano - 15g
Woolies Products in this dish
