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Lemony Orzo Soup (Vegan) Recipe

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4.4 from 67 reviews

This comforting and vibrant Lemony Orzo Soup is a wholesome vegan dish featuring tender red lentils, orzo pasta, and nutrient-rich spinach all simmered to perfection in a flavorful vegetable broth with bright lemon juice. Perfect for a cozy meal that’s both nourishing and refreshing, this soup balances hearty ingredients with zesty citrus for a satisfying bowl any time of year.

Ingredients

Soup Base

  • 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

Main Ingredients

  • 3/4 cup red lentils
  • 6 cups vegetable broth (or 4 cups broth + 2 cups water)
  • 3/4 cup orzo pasta
  • 1 (10-ounce) package frozen chopped spinach
  • 2 tablespoons lemon juice

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, garlic, oregano, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and the onions become translucent, about 10 to 12 minutes.
  2. Prepare Lentils: While the vegetables cook, place the red lentils in a mesh strainer and carefully sort through them to remove any debris or tiny stones. Rinse the lentils thoroughly under running water.
  3. Cook Lentils: Add the cleaned lentils and the vegetable broth to the pot. Cover with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer gently for 10 to 15 minutes, until the lentils are nearly broken down.
  4. Add Orzo and Spinach: Stir in the orzo pasta and frozen chopped spinach. Cook uncovered, stirring occasionally and breaking up the spinach with a wooden spoon, until the orzo is tender and the spinach is fully incorporated, about 10 to 12 minutes.
  5. Finish with Lemon: Remove the pot from heat and stir in the lemon juice. Taste the soup and adjust seasoning with additional salt or pepper if needed before serving.

Notes

  • Red lentils cook quickly and break down to create a creamy texture in the soup; sorting and rinsing ensures no grit remains.
  • If you do not have vegetable broth, using a combination of broth and water works well without diluting flavor.
  • Frozen chopped spinach can be substituted with fresh spinach; add it towards the end to allow it to wilt.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://justsosavory.com/lemony-orzo-soup-vegan-recipe/