Lentil Orzo Soup

There are people who can’t stand soup in summer, and other people who can eat it all year round… well I definitely belong to the second group!
I just love how convenient, easy and tasty soups are. They fill you up and they’re a great way to hide and fade strong flavors, so that can be very helpful with little kids, or picky eaters. And besides being delicious, they are packed with nutrients and good stuff for your body too!
This one that I made the other day came out very tasty, so I decided to share the recipe with you, I hope you’ll like it!

Ingredients

Makes about 3-4 bowls

  • 1 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 celery, chopped
  • 1 garlic clove, minced
  • 7 cups (1700 ml) veggie stock
  • 1/4 tsp turmeric
  • 1 tsp curry powder
  • 1 cup (200 gr) green lentils
  • 1 cup (150 gr) quick cooking orzo

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Instructions

In a large pot, sauté the onion and garlic with the oil for 2 minutes on medium heat, and then add the carrot and celery.

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Let it cook for a few minutes, then add the stock and the spices, and bring to a boil.

When it’s boiling, add the lentils and orzo and cook them according to package directions (this depends on their cooking time, since my lentils took 25 minutes to cook and my orzo 12, I added the lentils to the pot first, set a timer, and when 12 minutes were left I added the orzo).

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Add more stock or water during the process if you see that it’s mostly evaporated.
Then once it’s all cooked, give it a nice stir, turn the heat off, and it’s ready!


If you like your soups pretty creamy you can blend part of the soup with an immersion blender (or a regular one) when all the ingredients are cooked and tender.

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Author: Marta Nepi

Vegan | Italy

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