Lemony Orzo Lentil Soup with Spinach (Vegan)

Name: Lemony Orzo Lentil Soup with Spinach
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, peeled and cut into half-moons; 2 celery stalks, finely diced; 3 medium garlic cloves, minced; 1 teaspoon dried oregano; 1/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup red lentils* (see note below); 6 cups vegetable broth* (or 4 cups broth + 2 cups water); 3/4 cup orzo pasta; One 10-ounce package frozen chopped spinach*; 2 tablespoons lemon juice

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This rustic, avgolemono-inspired orzo lentil soup with spinach is made with basic and affordable ingredients, and requires minimal effort.

Lemon orzo soup with spinach and red lentils.

When I first set out to develop this recipe, I was going for a vegetarian version of Greek avgolemono soup – chicken soup with orzo or rice, made extra silky with a lemon-egg emulsion. After trying it with chickpeas instead of chicken, and sans egg, I ended up with a mild, thin soup that was truly the definition of meh.

I brainstormed what plant-based ingredient might give the soup body without overwhelming everything else and landed on red lentils. These actually-orange legumes disintegrate almost entirely when cooked, and were exactly what was needed to keep the orzo suspended in the broth.

Lastly, I chucked in a block of frozen spinach – one of the easiest and most affordable and, best of all, zero-prep-required ways to add vegetables to soup.

Key Ingredients + Substitutions

Onions, Carrots + Celery: This classic trio known as “mirepoix” (pronounced meer-pwah in French) gives the soup its sweet-earthy foundation. It’s pretty much the only chopping you need to do for this recipe. If you wanna make the prep even easier, buy pre-chopped mirepoix.
Dried Red Lentils: Available in pretty much any supermarket. Do not substitute with green or brown lentils here.
Broth: I’ve been loving Better Than Bouillon paste instead of boxed broth. It’s more space-efficient and has a long shelf life.
Orzo: Look for this rice-shaped pasta in the pasta aisle.
Frozen Spinach: To substitute with fresh, you’ll need 1 pound mature spinach. Be sure to wash it thoroughly first, then give it a rough chop before adding to the soup.
Lemon Juice: Not only does it brighten the soup and bring all the flavors together, but it also makes the iron in the spinach more bioavailable (FYI: combining plant-based iron sources with Vitamin C in the same meal makes the mineral easier for our bodies to absorb).

Why red lentils? Classic Greek avgolemono uses an egg emulsion to thicken the soup and keep the orzo suspended in the broth. For a vegan version, red lentils accomplish the same task because they disintegrate almost entirely, thickening the soup and giving it body.

Ingredients gathered to make vegan lemon orzo soup with frozen spinach.

How to Make Vegan Lemon Orzo Soup (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Base Vegetables

In a large pot or Dutch oven, cook the onions, carrots, celery, garlic, and oregano until the onions are translucent, about 10 minutes. The point here is to soften the veg, not brown them.

Step 2: Add Broth and Lentils

Add the broth and lentils, cover tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer until the lentils are almost broken down, 10 to 15 minutes.

Step 3: Add the Orzo and Spinach

And continue cooking until the pasta is cooked through and the spinach is fully incorporated, about 10 minutes more.

P.S. No need to defrost the spinach before adding it to the soup.

Step 4: Season with Lemon

Add the lemon juice at the end. I like to start with 2 tablespoons and work my way up if needed.

Storage Info

Store leftovers in an airtight container in the fridge and consume within 4 days. Note: the soup will thicken as it sits. For longer term storage, cool completely, and freeze in a freezer-safe container for up to 3 months.

FAQs

Can I use chickpeas instead of red lentils?

A lot of vegan avgolemono takes use chickpeas – so technically, yes. However, chickpeas do not disintegrate like red lentils do, so the soup will not have the same thick, luscious texture.

Can I use fresh spinach instead of frozen?

I prefer frozen because it requires zero prep and is super affordable. But if you have fresh, go for it! For mature spinach, you’ll need a 1-pound bunch; be sure to wash it thoroughly first and give it a rough chop before adding to the pot. For baby spinach, use a standard 5-ounce clamshell; no need to do anything to it beforehand.

Why does the soup get so thick in the fridge?

Both the orzo and lentils will continue to absorb the broth while the soup sits in the fridge. Just add a splash of water when reheating it to revive the original texture.

Can this soup be frozen?

Yep! Cool it completely first, then transfer to a freezer-safe container, and freeze for up to 3 months.

More Vegan Soups to Try

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe

Lemony Orzo Lentil Soup with Spinach

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Author: Alexandra Shytsman
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

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Description

This cozy, Mediterranean-inspired orzo soup with spinach is made with basic and affordable ingredients, and requires minimal effort.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and cut into half-moons
2 celery stalks, finely diced
3 medium garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup red lentils* (see note below)
6 cups vegetable broth* (or 4 cups broth + 2 cups water)
3/4 cup orzo pasta
One 10-ounce package frozen chopped spinach*
2 tablespoons lemon juice

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, garlic, oregano, salt, and pepper. Cook until the vegetables are soft and the onions are translucent, 10 to 12 minutes.
Meanwhile, place the lentils in a mesh strainer and sort through for dirt/tiny stones. Then rinse well under running water.
Add the lentils and broth to the pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer gently until the lentils are almost broken down, 10 to 15 minutes.
Then add the orzo and spinach. Cook, going in periodically with a wooden spoon to break up the spinach, until the orzo is cooked through and the spinach is fully incorporated, 10 to 12 minutes.
Lastly, turn the heat off and add the lemon juice. Taste and adjust the seasonings if needed.

Notes

Do not substitute with green or brown lentils because they won’t disintegrate.
I’ve been loving Better Than Bouillon instead of boxed broth. It’s more space-efficient and has a long shelf life.
To substitute with fresh, you’ll need 1 pound mature spinach. Be sure to wash it thoroughly first, then give it a rough chop before adding to the soup.