This Lentil Orzo Soup is a warm, inviting bowl of comfort that perfectly blends wholesome lentils and tender orzo pasta with savory vegetables. Its rich aroma and hearty texture make every spoonful a delight, ideal for chilly evenings or whenever you crave a nutritious, satisfying meal.
Easy to prepare from pantry staples, this soup offers a balance of protein, fiber, and flavor, making it perfect for lunch or dinner. Whether served on its own or accompanied by crusty bread, it’s a timeless classic that warms both body and soul.
- Combines protein-rich lentils and tender orzo for a hearty, filling dish.
- Uses simple, fresh ingredients that are easy to find and budget-friendly.
- Versatile and customizable to include your favorite vegetables or seasonings.
- Perfect for meal prep, reheating wonderfully for next-day enjoyment.
Ingredients
- Dry Lentils: One cup of rinsed lentils provides a nutritious base packed with protein and fiber.
- Orzo Pasta: Half a cup of small rice-shaped pasta adds tender texture and slight chewiness.
- Olive Oil: One tablespoon adds healthy fat and aids in sautéing the vegetables evenly.
- Medium Onion: Finely chopped onion imparts sweetness and deep flavor to the soup base.
- Carrots: Two diced carrots contribute natural sweetness and vibrant color.
- Celery Stalks: Two diced stalks add aromatic freshness and a subtle crunch.
- Garlic Cloves: Three to four minced cloves provide a fragrant, savory depth.
- Dried Thyme or Italian Seasoning: One teaspoon for herbal, earthy undertones.
- Bay Leaf (Optional): Adds subtle complexity and rounds out the broth flavors.
- Vegetable or Chicken Broth: Six cups to create a flavorful, comforting liquid base for the soup.
- Salt and Freshly Ground Black Pepper: To taste, enhancing and balancing all flavors.
- Fresh Parsley or Grated Parmesan (Optional): Fresh herbs or cheese for garnish to brighten or enrich the final dish.
Instructions
- Sauté the Aromatics
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Heat olive oil in a large pot over medium heat and add the chopped onion, carrots, and celery. Cook these until they soften, about 5 to 7 minutes, allowing their natural sweetness and flavor to develop. Stir in minced garlic and sauté for another minute until fragrant, building a flavorful soup base.
- Add Lentils & Seasoning
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Stir the rinsed lentils into the pot along with dried thyme or Italian seasoning, and add the bay leaf if using. Mixing these early ensures the herbs infuse the lentils and vegetables during cooking, enhancing the overall taste.
- Add Broth & Simmer
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Pour in the vegetable or chicken broth, then bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for about 20 minutes. This gentle cooking softens the lentils just enough without breaking them down completely, maintaining a pleasant texture.
- Add Orzo
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Stir in the orzo pasta and continue simmering for another 8 to 10 minutes. This allows both the pasta and lentils to reach perfect tenderness simultaneously, creating a harmonious combination of textures in the soup.
- Season & Serve
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Season the soup with salt and freshly ground black pepper to your liking. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese if desired, adding freshness or richness to each serving.
- Using red lentils can shorten cooking time but may cause a mushier texture as they break down faster.
- Choosing vegetable broth keeps this soup vegetarian, while chicken broth adds a richer flavor for non-vegetarians.
- Consider stirring in fresh spinach or kale at the end for added color and nutrients.
- This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes well—thaw and gently reheat, adding a splash of broth if it thickens.
Serving Suggestions
Serve this lentil orzo soup piping hot alongside a fresh mixed greens salad or toasted garlic bread. Garnishing with a little Parmesan or fresh parsley elevates the presentation and flavor.
- Rinse lentils thoroughly to remove any dust or debris before cooking.
- Add orzo towards the end to prevent it from becoming overly soft and mushy.
- For extra depth, sauté vegetables until caramelized lightly before adding broth.
- Adjust seasoning gradually, tasting as you go to balance flavors perfectly.
FAQs
- Can I use other types of lentils in this soup?
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Yes, you can substitute green or brown lentils; just note they may require longer cooking times compared to red lentils.
- Is this soup gluten-free?
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The soup is not gluten-free if using regular orzo, but you can substitute gluten-free orzo or another gluten-free pasta.
- Can I make this soup vegan?
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Absolutely, use vegetable broth and omit Parmesan or use a vegan cheese alternative for a fully plant-based meal.
- How long does the soup keep in the refrigerator?
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Stored properly in an airtight container, the soup lasts up to 4 days refrigerated.
- Can I prepare this soup in a slow cooker?
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Yes, sauté the vegetables first, then transfer all ingredients to the slow cooker and cook on low for 4–6 hours.
- What can I add to make it spicier?
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Consider adding crushed red pepper flakes, cayenne, or a dash of hot sauce to your preferred spice level.
- Is it possible to add meat to this soup?
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Yes, cooked sausage or diced chicken can be incorporated for added protein and flavor.
Lentil Orzo Soup
Equipment
- 1 large pot
- 1 knife for chopping vegetables
Ingredients
- 1 cup dry lentils rinsed
- 1/2 cup orzo pasta
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 –4 garlic cloves minced
- 1 tsp dried thyme or Italian seasoning
- 1 bay leaf optional
- 6 cups vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- Optional garnish: fresh parsley or grated Parmesan
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add rinsed lentils, dried thyme or Italian seasoning, and bay leaf to the pot. Stir to combine.
- Pour in the broth and bring to a boil. Reduce heat to low and simmer for about 20 minutes until lentils begin to soften.
- Stir in orzo pasta and continue simmering for 8 to 10 minutes until pasta and lentils are tender.
- Season with salt and freshly ground black pepper to taste. Remove bay leaf.
- Ladle soup into bowls and garnish with fresh parsley or Parmesan if desired.
Notes
- Red lentils cook faster and break down more; adjust cook time if used.
- Use vegetable broth to keep it vegetarian or chicken broth for richer flavor.
- Add spinach or kale near the end for extra greens.
- Serve with crusty bread or a simple salad for a complete meal.
