Lentil Orzo Soup with Spinach
A thick & hearty lentil orzo soup that is simple to make and so satisfying. Plus easily customizable!
Servings6 medium bowls
- 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
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.
*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.)
Calories: 179 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 563 mg | Fiber: 10 g | Sugar: 6 g | Vitamin A: 5098 IU | Vitamin C: 14 mg | Calcium: 68 mg | Iron: 3 mg