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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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
CuisineGluten-Free Option, Oil-Free, Vegan
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


  • 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.


*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)

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