Lentil Orzo Soup is a cozy, one-pot meal that’s hearty enough for dinner yet light enough for lunch. Tender lentils, tiny orzo pasta, and classic soup veggies simmer together in a tomato-kissed broth that’s fragrant with thyme and oregano. Finished with a sprinkle of fresh parsley, it’s comforting, wholesome, and perfect for busy weeknights or meal prep.
Ingredients
- 1 cup lentils, rinsed and drained
- 1/2 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Stir in the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, salt, and black pepper.
- Increase the heat and bring the mixture to a rolling boil, then reduce the heat to low or medium-low to maintain a gentle simmer.
- Simmer for about 25 minutes, or until the lentils are tender but not falling apart, stirring occasionally.
- Add the orzo pasta, stirring well so it doesn’t stick to the bottom of the pot. Continue simmering for another 8–10 minutes, or until the orzo is al dente.
- Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Remove the pot from the heat and let the soup stand for a few minutes to thicken slightly.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Variation
- Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking for an extra boost of greens.
- For a protein boost, add a can of drained and rinsed chickpeas or white beans along with the lentils.
- Make it smoky by adding 1 teaspoon smoked paprika or a pinch of red pepper flakes for gentle heat and extra depth of flavor.
Cooking Notes
- If the soup becomes too thick while simmering, add extra vegetable broth or water a little at a time until it reaches your desired consistency.
- Different lentil varieties cook at slightly different rates; start checking for tenderness around the 20-minute mark and adjust cook time as needed.
- Orzo can stick to the bottom of the pot if not stirred, so give the soup a few good stirs during the last 10 minutes of cooking.
Serving Suggestions
- Serve with warm crusty bread, garlic bread, or a simple green side salad for a complete meal.
- Top each bowl with an extra drizzle of olive oil, a squeeze of lemon, or a sprinkle of grated Parmesan (or vegan Parmesan) for added richness.
- Pair with a grilled cheese sandwich or a panini for a cozy, café-style lunch or dinner.
Tips
- Prep the vegetables ahead of time and store them in the fridge so you can get the soup simmering even faster on busy days.
- Rinse the lentils well and pick out any small stones or debris before cooking to ensure a smooth, grit-free soup.
- For meal prep, cook the soup slightly brothy; when reheating, thin with a bit more broth or water to restore your ideal texture.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 280 kcal (approx.)
- Protein: 12 g (approx.)
- Sodium: 680 mg (approx.)
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, you can substitute another small pasta shape like ditalini or small shells; just adjust the cook time according to package directions. - Can I make this soup ahead of time?
Absolutely. The flavors deepen as it sits. Store in an airtight container in the refrigerator for up to 4 days, adding extra broth when reheating if it thickens too much. - Can I freeze Lentil Orzo Soup?
You can, but the orzo may soften slightly upon thawing. If you plan to freeze it, consider cooking and adding the orzo fresh when reheating. - How can I make this soup vegan?
It’s already vegan if you use vegetable broth and skip any dairy garnishes like Parmesan just finish with olive oil, parsley, or nutritional yeast instead.
Conclusion
Lentil Orzo Soup is the kind of nourishing, one-pot meal that feels both comforting and energizing. Lentils and orzo make it hearty, while aromatic vegetables, herbs, and tomatoes build a flavorful broth that tastes like it simmered all day. Whether you’re meal prepping or warming up on a cold night, this simple soup delivers cozy, homemade goodness with minimal effort.
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Lentil Orzo Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (easily vegan)
Description
Lentil Orzo Soup is a cozy, one-pot meal that’s hearty enough for dinner yet light enough for lunch. Tender lentils, tiny orzo pasta, and classic soup veggies simmer together in a tomato-kissed broth that’s fragrant with thyme and oregano. Finished with a sprinkle of fresh parsley, it’s comforting, wholesome, and perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 cup lentils, rinsed and drained
- 1/2 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Stir in the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, salt, and black pepper.
- Increase the heat and bring the mixture to a rolling boil, then reduce the heat to low or medium-low to maintain a gentle simmer.
- Simmer for about 25 minutes, or until the lentils are tender but not falling apart, stirring occasionally.
- Add the orzo pasta, stirring well so it doesn’t stick to the bottom of the pot. Continue simmering for another 8–10 minutes, or until the orzo is al dente.
- Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Remove the pot from the heat and let the soup stand for a few minutes to thicken slightly.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- Use brown or green lentils, which hold their shape nicely and cook in about the same time as the orzo; red lentils will break down and make the soup thicker.
- Vegetable broth can vary in saltiness, so start with a modest amount of salt and adjust at the end after tasting the finished soup.
- The soup will continue to thicken as it sits because the orzo and lentils absorb liquid add a splash of broth or water when reheating if you prefer a looser texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 280 kcal (approx.)
- Sugar: 6 g (approx.)
- Sodium: 680 mg (approx., varies by broth)
- Fat: 6 g (approx.)
- Saturated Fat: 1 g (approx.)
- Unsaturated Fat: 5 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 45 g (approx.)
- Fiber: 10 g (approx.)
- Protein: 12 g (approx.)
- Cholesterol: 0 mg
Keywords: lentil orzo soup, vegetable lentil soup, one-pot soup, healthy soup recipe, easy weeknight dinner