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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 363
- Sodium: 222 mg
- Fat: 7.8 g
- Carbohydrates: 56 g
- Fiber: 9.6 g
- Protein: 15.8 g
