Lentil Orzo Soup with Spinach
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 medium bowls
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Calories
179 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Lentil Orzo Soup with Spinach
Description
Lentil Orzo Soup with Spinach features a flavorful base of sautéed onion, carrot, and garlic, accented by ground cumin and smoked paprika. The addition of fire-roasted diced tomatoes enriches the broth, while green lentils provide protein and a tender texture after simmering. Orzo pasta is added partway through cooking to cook until tender, absorbing the savory broth but remaining distinct. Fresh baby spinach finishes the recipe with a mild leafy note and pop of color, gently wilted to retain some texture. This one-pot soup delivers a balanced, satisfying dish with layers of earthiness and subtle spice.
The soup's rich vegetable broth and melded spices provide a warming, cozy experience. The tender lentils and orzo create a pleasing mouthfeel that's neither heavy nor thin. Adding the spinach at the end preserves freshness and a slight chew. It's suitable as a light lunch or paired with bread for a heartier meal, leveraging familiar pantry ingredients for comfort and nourishment.
Using fire-roasted tomatoes introduces a smoky depth, but variations with standard diced tomatoes or extra vegetables like celery or kale can customize the soup. Adjusting broth quantity can control thickness as it further thickens on standing. This versatility helps tailor the soup to preference or dietary needs.
Ingredients
- 1 yellow onion
- 2 carrot medium
- 4 cloves garlic
- 6 cups vegetable broth
- 15 oz. diced tomatoes I like fire-roasted, canned
- 3/4 cup green lentils or brown lentils
- 1/2 cup orzo pasta
- 2 cups spinach fresh baby
- 1 1/2 tsp. cumin ground
- 1 tsp. smoked paprika
Instructions
- Dice onion.
- In a stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice carrot and mince garlic.
- When onion is translucent, add carrot, garlic, cumin, and smoked paprika. Stir and sauté 1 minute.
- Add broth, diced tomatoes, and lentils (rinsed and drained). Bring to a light boil, then cover and reduce heat to a simmer.
- Simmer for 30 minutes or until lentils are tender.
- Add orzo. Stir and simmer 10-15 minutes.
- Add spinach (roughly chopped). Heat for a couple minutes. Salt/pepper to taste if desired.
Notes
- Fire-roasted diced tomatoes add a smoky flavor; canned varieties with chiles can add spice.
- The soup thickens as it rests; add more vegetable broth to thin it to preferred consistency.
- To vary the soup, include additional vegetables like celery, bell pepper, kale, or zucchini.
- For a gluten-free option, substitute orzo with gluten-free pasta, quinoa, or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6medium bowls
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 563mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 5098IU | 102% |
| Vitamin C | 14mg | 16% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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