Jambalaya Lentil & Orzo Skillet – Lentils.org

Jambalaya Lentil & Orzo Skillet

  By lentilsorg      

February 15, 2016

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This dish can easily be made gluten-free by using cooked brown rice or quinoa instead of orzo. No matter how you serve it, we promise it will be a big hit!

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 5


  1. Cook orzo in water to al dente, according to package instructions.
  2. While orzo is cooking, heat a large skillet with oil and lightly sauté shrimp. Remove shrimp from the pan and reserve. Add onions, garlic, and green bell peppers and cook until lightly golden. Add spices and cook for 1 minute. Stir in tomatoes and water and simmer for 1-2 minutes.
  3. When orzo is ready, drain and stir in along with cooked lentils and shrimp into the skillet. Simmer for 2-3 minutes. Season with salt and pepper to taste, garnish with green onions and serve.

Quick tIp: Going gluten-free? Use cooked brown rice or quinoa instead of orzo.


1 cup (250 mL) dry orzo pasta

1 Tbsp (15 mL) canola oil

1 lb (500 g) raw baby shrimp

1 cup (250 mL) chopped white or red onion

4 garlic cloves, chopped

2 cups (500 mL) chopped green bell pepper

1 tsp (5 mL) dried thyme

1 tsp (5 mL) paprika

1 tsp (5 mL) oregano

pinch, cayenne pepper

3/4 cup (175 mL) crushed tomatoes

1/2 cup (125 mL) water

1 cup (250 mL) cooked green lentils

1/2 cup (125 mL) thinly sliced green onions (optional)


Nutrition Facts

Serving Size1 1/3 cups (325 mL)
Sodium610 mg
Potassium486 mg
Protein24 g
Cholesterol115 mg
Sugar7 g
Total Fat5 g
Saturated Fat0.5 g
Total Carbohydrates55 g
Dietary Fiber7 g