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!
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!
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
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.
For more inspiration, also browse all vegan lentil recipes.
Lentil Orzo Soup with Spinach
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
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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
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Debbie Richard says
This soup is so yummy. I’m disappointed I cut the recipe in half. I actually didn’t have tomatoes but I added some celery and jalapenos. I used kale instead of spinach. Perfect for a cool fall day after raking the leaves. Definitely will be making this again.
Kaitlin says
Hello, Debbie! Those are fantastic substitutions - great thinking! I'm thrilled to hear you enjoyed it after your leaf raking. What a cozy autumn day. 🙂 Thanks for coming back to share your kind and helpful feedback - it's very appreciated!
Lisa says
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!
Kaitlin says
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 sharing your kind feedback.
Laura Hankel says
Delicious. I used a little bit of celery, 2 bay leaves, gluten free orzo and also kale instead of spinach and it was perfect.
Kaitlin says
Wonderful to hear, Laura! I love your additions. Thanks for giving it a try and sharing your kind and helpful feedback!
Judy Alexander says
Can you freeze this soup?
Kaitlin says
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!
Maribeth says
This is an awesome recipe. I made it in my instant pot. Very fast, easy, and delicious. Thanks for sharing.
Kaitlin says
Great to hear this worked in the instant pot, Maribeth!
Naomi says
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.
Kaitlin says
Yay! Thanks for giving it a try and sharing, Naomi!
Nancy says
Can you make this recipe in a 2 quart pressure cooker?
Kaitlin says
Hello, Nancy! I haven't tried that before, but I'm guessing 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!
MeghanMarie says
Awesome! I added mushrooms and it was delicious!
Kaitlin says
Great idea adding mushrooms!
Carolyn says
This was wonderful! Great recipe!
Kaitlin says
Glad you enjoyed, Carolyn!
Sandy says
Can you use green lentils?
Kaitlin says
Yes, green lentils will work!
Tomii says
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.
Kaitlin says
Aww, great to hear you enjoyed! Love that you were able to adjust it based on what you had on hand. Thanks for sharing!