One-Pot Vegan Cannellini Bean & Charred Lemon Orzo with Fresh Dill
This bright and satisfying one-pot dish combines creamy cannellini beans, quick-cooking orzo, and charred lemon slices with fresh dill and arugula for a refreshing, protein-rich vegan meal in under 20 minutes.
- 2 tbsp olive oil
- 1 medium lemon, thinly sliced
- 3 cloves garlic, minced
- 1.5 cups orzo pasta (dry)
- 3 cups vegetable broth
- 2 cups cannellini beans, drained and rinsed
- 2 cups baby arugula
- 0.25 cup fresh dill, chopped
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red chili flakes (optional)
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Instructions
Heat olive oil in a large pot over medium-high heat. Add lemon slices and sear for 1-2 minutes per side until caramelized and fragrant. Remove lemons and set aside.
⏱️ 3 minutesAdd garlic to the same pot and sauté for 30 seconds until fragrant.
Stir in orzo and toast for 1 minute, then pour in vegetable broth and bring to a boil.
⏱️ 2 minutesAdd cannellini beans, salt, and pepper. Reduce heat to medium, cover, and simmer for 7 minutes, stirring once or twice.
⏱️ 7 minutesUncover, stir in arugula, dill, and optional chili flakes. Cook 1-2 more minutes until arugula is just wilted and orzo is tender.
⏱️ 2 minutesTop with reserved charred lemon slices and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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