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