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Orzo and Spinach Soup

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Orzo and Spinach Soup

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Course: Soup
Cuisine: American
Keyword: Orzo and Spinach Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 274kcal


  • 1 1/2 cup lentils, raw
  • 1 medium onion
  • 3 medium carrot
  • 5 clove garlic
  • 3 cup spinach
  • 2 teaspoon cumin, ground
  • 4 cup vegetable broth
  • 4 cup water
  • 1 cup orzo, dry
  • 28 ounce diced tomatoes, canned
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/4 teaspoon garlic powder


  • Rinse off lentils in water.  Dice onion, chop carrot, and mince garlic. Roughly chop up baby spinach.
  • Place stockpot over medium-high heat. Saute onion, garlic, carrots, and cumin for about 8 minutes.
  • Add broth,water and lentils. Bring to boil, then reduce to simmer. Simmer with lid tilted about 30 minutes, or until lentils are tender.
  • Add orzo and tomatoes with juice. Simmer 10 minutes or until orzo is cooked.
  • Add spinach, salt/pepper, and garlic salt. Let heat through for a couple minutes. Season to taste with additional salt/pepper if needed.
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Calories: 274kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1g | Sodium: 988mg | Fiber: 8g | Sugar: 7g

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