Lentil Orzo Soup
Hearty lentil orzo soup with tender pasta and savory vegetables, perfect for cozy meals. Easy to prepare and nutritious, ideal for a warming lunch or dinner.
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.