I can’t wait to tell you about my absolute favorite comfort food: Orzo Lentil Soup!
This hearty bowl of goodness has gotten me through countless chilly evenings with its perfect blend of tender lentils, chewy orzo pasta and vibrant veggies.
The recipe has been tweaked over years until it’s absolutely foolproof.
Want to know the secret ingredient that transforms this from a standard soup into something your family will beg for?
It’s simpler than you might think…
Ingredients
- Onion
- Carrots
- Garlic
- Vegetable broth
- Diced tomatoes
- Lentils
- Orzo pasta
- Baby spinach
- Ground cumin
- Smoked paprika
- Salt
- Pepper
Recommended Tools
Getting your kitchen properly equipped for making Orzo Lentil Soup doesn’t require fancy gadgets but a few key tools will make the cooking process smooth and enjoyable. With these essential items on hand, you’ll be able to chop, sauté and simmer your way to a delicious homemade soup in no time.
- Dutch Oven or Large Pot:
A heavy-bottomed pot gives you plenty of room for sautéing vegetables and simmering the soup without overcrowding.
- Chef’s Knife:
Makes quick work of dicing onions, carrots and mincing all those garlic cloves for maximum flavor.
- Wooden Spoon:
Perfect for stirring ingredients during sautéing and preventing the lentils and orzo from sticking to the bottom of the pot.
- Measuring Cups:
Ensures you add the exact amount of lentils, orzo and vegetable broth for perfectly balanced soup texture.
- Cutting Board:
Provides a stable surface for prepping all your vegetables and keeps your countertops clean while chopping.
- Colander:
Useful for rinsing the lentils thoroughly before adding them to your soup, as recommended in the recipe tips.
Instructions
Let’s whip up this amazing Orzo Lentil Soup together! Trust me, it’s super easy and incredibly delicious.
First, grab a large pot and toss in your diced 1 onion with a splash of water or oil. Sauté until those onions turn nice and translucent – they’ll get all soft and slightly see-through.
Now for the flavor explosion! Add your 2 medium carrots (diced), 4-5 cloves of minced garlic, 1 1/2 teaspoons of ground cumin, and 1 teaspoon of smoked paprika. Cook everything together for about a minute – your kitchen will start smelling absolutely fantastic!
Pour in 6 cups of vegetable broth, a 15 oz can of diced tomatoes (fire-roasted ones give an awesome smoky kick!), and 3/4 to 1 cup of lentils. Remember to give those lentils a good rinse before adding them in!
Bring everything to a rolling boil, then lower the heat, cover the pot, and let it simmer away for about 30 minutes until those lentils start getting tender.
Time for the pasta! Stir in 1/2 cup of orzo and continue simmering for another 10-15 minutes until the orzo is cooked through. The soup will start getting thicker as the orzo releases its starch – yum!
For the final touch, toss in 2 cups of fresh baby spinach and stir until it wilts into the soup. This happens super quickly, like magic!
Season with salt and pepper to your taste, and you’re all set!
Give it one last stir, ladle into bowls, and get ready for a warm hug in soup form. Don’t you just love how the kitchen smells right now?
Pro Tips
For a deeply flavored broth with minimal effort, use fire-roasted tomatoes instead of regular diced tomatoes in your orzo lentil soup.
The gentle char adds a subtle smokiness that beautifully complements the cumin and smoked paprika, creating a more complex taste profile without requiring any additional ingredients or cooking time.
Substitutions & Variations
This hearty Orzo Lentil Soup can be customized in numerous ways to match your pantry staples or dietary preferences while maintaining its comforting essence.
- Mediterranean Version: Add 1 teaspoon dried oregano, 1/2 cup chopped olives and finish with crumbled feta cheese and fresh lemon juice for a Greek-inspired twist
- Protein Boost: Incorporate 2 cups of shredded rotisserie chicken or 1 can of white beans instead of lentils for a different protein source and texture
- Gluten-Free Option: Substitute orzo with quinoa, rice or gluten-free small pasta shapes and adjust cooking time accordingly
- Greens Swap: Replace spinach with kale, Swiss chard or arugula depending on what’s in your refrigerator
- Spice It Up: Add 1/4 teaspoon red pepper flakes with the other spices or stir in a tablespoon of harissa paste for a North African flavor profile
- Creamy Version: Stir in 1/2 cup coconut milk or cashew cream during the last 5 minutes of cooking for a richer soup experience
Leftovers & Storage Tips
Once you’ve enjoyed your initial bowlful of this hearty orzo lentil soup, you’ll be thrilled to know it stores beautifully for days afterward.
Store it in airtight containers in your refrigerator for up to 5 days, or freeze portions for up to 3 months!
Just know the orzo may absorb more liquid as it sits, so add a splash of broth when reheating.
Tonight’s Comforting Dinner
Orzo Lentil Soup
A hearty vegetarian soup combining tender lentils and orzo pasta with vegetables and warming spices.
- 1 onion
- 2 medium carrots
- 4-5 cloves garlic
- 6 cups vegetable broth
- 15 oz diced tomatoes
- 3/4 to 1 cup lentils (green or brown)
- 1/2 cup orzo pasta
- 2 cups fresh baby spinach
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Sauté diced onion in a pot with a bit of water or oil until translucent.
- Add diced carrots, minced garlic, cumin, and smoked paprika; cook 1 minute.
- Add broth, diced tomatoes, and lentils; bring to a boil, then simmer covered for 30 minutes.
- Stir in orzo and simmer 10-15 minutes until tender.
- Add spinach, cook until wilted. Season with salt and pepper.
