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    Home » Recipes » Soup

    Lentil Orzo Soup with Spinach

    Mar 12, 2012 by Kaitlin

    This thick and hearty vegan Lentil Orzo Soup with spinach is simple to make and so satisfying. Plus it's filled with nourishing plant-based nutrients. Perfect for lunch or dinner!

    Bowl of vegan lentil orzo soup with spinach

    This Lentil Orzo Soup is a thick, comforting bowl of goodness that keeps us feeling warm and cozy.

    It's easy to make and packed with plant-based nutrients. The lentil and orzo combination makes it extra hearty and satisfying.

    It's also a great meal for easy leftovers throughout the week. Simply reheat and enjoy!

    Dry brown lentils and orzo pasta in a white bowl

    Ingredients for Lentil Orzo Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use sweet onion or white onion instead.
    • Carrot
    • Fresh garlic cloves: Or substitute dried garlic powder.
    • Vegetable broth: Be sure to use low sodium if desired.
    • Diced tomatoes: Either regular canned diced tomatoes or fire-roasted work great.
    • Green lentils or brown lentils: I have not tested this with red lentils or black lentils, but I'm guessing they could work too. Red lentils don't hold their shape as well after cooking, and will have more of a stew-like texture.
    • Orzo pasta: If you can't find orzo pasta, simply substitute with another small pasta.
    • Fresh baby spinach: Or you can substitute frozen spinach or fresh kale instead.
    • Ground cumin
    • Smoked paprika
    Large bowl of vegan lentil orzo soup with spinach, carrot, and tomato

    Customizing

    Gluten-free version: Traditional orzo pasta is not gluten-free, so omit it and use your favorite small gluten-free pasta instead. Or you could even stir in some quinoa or brown rice.

    Make it spicy: Add jalapeno, medium diced green chiles, chipotle in adobo sauce, or simply top with hot sauce before serving.

    Vegetables + herbs: Add celery, bell pepper, kale, zucchini, or your own favorite spices to change up the taste.

    Storage

    Store leftovers in an airtight container in the refrigerator. We find they keep well for about 4-5 days.

    Freezing note: I have not tried freezing this recipe, but soups with pasta generally don't freeze quite as well. The pasta tends to lose it's shape and texture when reheated. This similar Lentil Spinach Soup might be a better option for a freezer meal.

    Vegan lentil orzo spinach soup in a bowl with spoon

    For more inspiration, also browse all vegan lentil recipes.

    Bowl of vegan lentil orzo soup with spinach

    Lentil Orzo Soup with Spinach

    A thick & hearty lentil orzo soup that is simple to make and so satisfying. Plus easily customizable!
    5 from 10 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 6 medium bowls

    Ingredients

    • 1 yellow onion
    • 2 medium carrots
    • 4 cloves garlic
    • 6 cups vegetable broth
    • 15 oz. can diced tomatoes (I like fire-roasted*)
    • 3/4 cup green/brown lentils
    • 1/2 cup orzo pasta
    • 2 cups fresh baby spinach
    • 1 1/2 tsp. ground cumin
    • 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

    *Tomatoes: I use fire-roasted tomatoes (sometimes even the cans with medium green chiles or chipotle added if I'm looking for some spice).
    Thickness: This soup continues to thicken as it sits. Add more broth as desired.
    Variations: Add celery, bell pepper, kale, zucchini, your own favorite spices, etc.
    Gluten-free option: Use GF orzo, or your favorite GF pasta in place of the orzo. (Or quinoa, rice, etc.)

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Lentil Orzo Soup with Spinach
    Amount per Serving
    Calories
    179
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    563
    mg
    16
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    10
    g
    42
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    5098
    IU
    102
    %
    Vitamin C
     
    14
    mg
    17
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan lentil orzo spinach soup, also check out:

    • Vegan Corn & Potato Chowder
    • Healing Turmeric Noodle Soup
    • Smoky Tomato Lentil Soup
    • Sweet Potato Black Bean Chili

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Vegan Mushroom Soup
    • Vegan Potato Leek Soup
    • Mushroom Chili
    • Vegan Broccoli Potato Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Lisa

      January 25, 2023 at 5:03 pm

      5 stars
      I made this today as I am on a soft food diet for 2 weeks. I added zucchini and celery and instead of 6 cups of veggie stock, I used 4 of it and 4 of chicken stock. What an amazing dinner!! I can have some tomorrow and freeze the rest. Thank you!

      Reply
      • Kaitlin

        January 25, 2023 at 5:10 pm

        Hello Lisa! So lovely to hear you enjoyed this soup. Great call adding zucchini and celery! Thanks so much for giving it a try and coming back to share your very kind review. Take good care! -Kaitlin

        Reply
    2. Laura Hankel

      June 14, 2022 at 12:55 pm

      5 stars
      Delicious. I used a little bit of celery, 2 bay leaves, gluten free orzo and also kale instead of spinach and it was perfect.

      Reply
      • Kaitlin

        June 14, 2022 at 4:20 pm

        Wonderful to hear, Laura! I love your additions. Thanks for giving it a try and sharing your kind and helpful feedback!

        Reply
    3. Judy Alexander

      October 03, 2021 at 6:41 pm

      Can you freeze this soup?

      Reply
      • Kaitlin

        October 04, 2021 at 9:36 am

        Hello Judy! Soups with pasta (in this case, the orzo) generally don't freeze and reheat well. They tend to lose their shape and texture when reheated. I'd suggest trying this very similar Lentil Spinach Soup instead for a more freezer-friendly meal. (Or you can simply prepare & freeze this Lentil Orzo Soup without the orzo, then wait to cook a fresh pot of orzo to stir in the soup when ready to enjoy.) Hope that helps a bit!

        Reply
    4. Maribeth

      June 03, 2021 at 8:06 am

      5 stars
      This is an awesome recipe. I made it in my instant pot. Very fast, easy, and delicious. Thanks for sharing.

      Reply
      • Kaitlin

        June 03, 2021 at 8:29 am

        Great to hear this worked in the instant pot, Maribeth!

        Reply
    5. Naomi

      May 21, 2021 at 10:42 am

      5 stars
      Oh my gosh, this soup is so good. I cut it in half for just 2 of us, but I won't make that mistake when I make it again. I especially liked how easy it was to make.

      Reply
      • Kaitlin

        May 21, 2021 at 10:59 am

        Yay! Thanks for giving it a try and sharing, Naomi!

        Reply
    6. Nancy

      January 12, 2020 at 4:12 pm

      Can you make this recipe in a 2 quart pressure cooker?

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:22 am

        Hi Nancy! I haven't tried that before, but I suspect it would do quite well! I'd probably suggest sautéing the onion & carrot first, then the garlic for a minute before adding the rest of the ingredients to the pot. I'd give it about 10 minutes under high pressure. (One note however: lentils and orzo have different cooking times, so you may want to either cook the orzo separately and add it in at the end, or use your simmer setting after the soup has finished.) It's possible the orzo may be overcooked if you add with the rest of the ingredients. Would love to hear if you give it a go!

        Reply
    7. MeghanMarie

      July 05, 2015 at 9:40 pm

      Awesome! I added mushrooms and it was delicious!

      Reply
      • Kaitlin | The Garden Grazer

        July 07, 2015 at 5:43 pm

        Great idea adding mushrooms!

        Reply
    8. Carolyn

      March 11, 2014 at 5:31 pm

      This was wonderful! Great recipe!

      Reply
      • Kaitlin | The Garden Grazer

        March 11, 2014 at 5:52 pm

        Glad you enjoyed, Carolyn!

        Reply
    9. Sandy

      February 01, 2014 at 4:08 pm

      Can you use green lentils?

      Reply
      • Kaitlin | The Garden Grazer

        February 01, 2014 at 7:25 pm

        Yes, green lentils will work!

        Reply
    10. Tomii

      June 08, 2013 at 2:18 am

      I made this soup as a spur of the moment. 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.

      Reply
      • Kaitlin | The Garden Grazer

        June 09, 2013 at 4:56 pm

        Great to hear you enjoyed it, and I love your substitutions!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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