5 from 4 votes

Lentil Orzo Soup with Spinach

Thick, hearty Lentil Orzo Soup with spinach! Simple to make, super satisfying, and loaded with plant-based nutrition! (Vegan)
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: Gluten-Free Option, Vegan
Servings: 8


  • 1 1/2 cups brown lentils (uncooked)
  • 1/2 cup orzo (uncooked)
  • 1 onion
  • 5 cloves garlic
  • 3 carrots
  • 15 oz. can diced tomatoes (oftentimes I double this)
  • 2-3 cups roughly chopped baby spinach
  • 8 cups vegetable broth
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • Salt to taste


  • Dice onion and carrot. Mince garlic.
  • Place stockpot over medium-high heat. Saute onion and carrot for about 8 minutes.
  • Add garlic, cumin, and smoked paprika. Stir and saute 1 minute.
  • Add broth and lentils (rinsed and drained). Bring to a light boil, then reduce heat to simmer.
  • Simmer covered about 30 minutes, or until lentils are tender.
  • Add orzo and tomatoes with juice. Simmer 10 minutes or until orzo is cooked.
  • Add spinach, stir, and heat for a couple minutes.
  • Season to taste with salt/pepper if desired.


Gluten-free option: use GF orzo, or your favorite GF pasta in place of the orzo. (Or quinoa, rice, etc.)
This makes a large batch - feel free to reduce or halve if desired!


Calories: 208kcal | Carbohydrates: 39g | Protein: 11g | Fat: 1g | Potassium: 643mg | Fiber: 13g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 11.6mg | Calcium: 73mg | Iron: 4.6mg