Lentil Orzo Soup with Spinach
Thick, hearty Lentil Orzo Soup with spinach! Simple to make, super satisfying, and loaded with plant-based nutrition! (Vegan)
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
- 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