March 12, 2012

Lentil Orzo Soup

A thick, hearty soup great anytime of the year. I've made this so many times since it's one of our favorite soups (if not our #1 favorite!) Packed with nutrients, it's always nourishing and satisfies our hunger. I've also made this with bulgur in place of the orzo, and it's fantastic that way too. If you like this, you might want to check out the Lentil Spinach Burritos. It's like this soup wrapped up in a burrito! Mmm...

Vegan, gluten-free (with gf orzo or substitute quinoa/rice)

1 1/2 cups brown lentils, rinsed
1/2 cup orzo
1 onion, diced
5 cloves garlic, minced
3 carrots, diced
15 oz. can diced tomatoes (oftentimes I double this)
2-3 cups roughly chopped baby spinach
4 cups organic low sodium vegetable broth
4 cups water
2 tsp. cumin
1 tsp. garlic salt
1 tsp. salt*, 1/2 tsp. pepper
*reduce salt if not using low sodium broth

Place stockpot over medium-high heat. Saute onion, garlic, carrots, and cumin for about 8 minutes.
Add broth/water and lentils. Bring to boil, then reduce to simmer.
Simmer with lid tilted about 30 minutes, or until lentils are tender.
Add orzo and tomatoes with juice. Simmer 10 minutes or until orzo is cooked.
Add spinach, salt/pepper, and garlic salt. Let heat through for a couple minutes.
Season to taste with additional salt/pepper if needed.

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  1. I made this soup as a spur of the moment, I need to get in the kitchen and clear my head kinda dish. It came out wonderful! I didn't have carrots so I decided to add zucchini and squash since I had that on hand. Not only does my entire apartment smell wonderful but my taste buds may have done a jig. Thank you for sharing, I look forward to trying your other recipes.

    1. Hi Tomii! Awesome to hear you enjoyed it, and I love your substitutions! This is definitely my favorite go-to soup, and it's versatile with whatever veggies you have on hand. Would love to hear what other recipes you try. Enjoy!! :)

  2. I posted a pressure cooker version of your delicious soup on Pressure Cooking Today. Thanks for sharing!

    1. Hi Barbara! Looks wonderful, so glad you and your family enjoyed it! Thanks for letting me know! :)

  3. Replies
    1. Hi Sandy! You could definitely substitute green lentils! Hope you enjoy :)

    2. I used green lentils and it's been simmering for 1:45 hours and they are still so hard!

    3. Hi again Sandy. Green lentils take the longest to cook, but they should only have to simmer for about 45 minutes. They do keep their firm texture even after cooking however, so that's probably what you're experiencing. Brown lentils soften after they're cooked, which takes about 20-30 minutes. It's all about personal preference - I should have elaborated more for you in the previous comment. Hope you're still able to enjoy the soup with the firmer lentils!

  4. OMG...this was wonderful! Great recipe!

    1. Aw thanks Carolyn! So happy to hear you enjoyed it! It's been one of our go-to soups for years now :) Thanks for the message!

  5. Awesome! I added mushrooms and it was delicious!

    1. Yay Meghan! So glad you enjoyed it. Great call with the mushrooms - you speak right to my heart!! ;)