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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, celery, and garlic in olive oil over medium heat until softened.
Add cinnamon, turmeric, and ginger and stir to combine.
Add butternut squash and 1/2 a cup of water.
Cover and cook for 5 minutes until the squash begins to soften.
Add red pepper and cook for a further 5 minutes, uncovered, until the pepper is tender.
Stir in the red lentils, chickpeas, chopped tomatoes, and vegetable stock.
Bring to the boil, cover, reduce heat, and simmer gently for 30 minutes until the lentils are tender.
Add orzo and continue cooking for 10 minutes until the orzo is al dente.
Stir in the coriander and season with black pepper to taste.
Serve and enjoy.
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For a spicier kick, add a pinch of chili flakes when adding the spices.
Substitute vegetable stock with chicken stock for a non-vegetarian version.
Can I use a different type of pasta?
Yes, you can substitute orzo with any small pasta shape like ditalini or small shells.
How can I make this dish gluten-free?
Use gluten-free pasta instead of orzo to make this dish gluten-free.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat it before serving. The flavors will develop even more.
What can I use instead of coriander?
You can use parsley or basil as a substitute for coriander.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
