Description
This Easy Lentil Lasagna Soup is a comforting and hearty twist on the classic lasagna, combining tender brown lentils, savory tomato sauces, and broken lasagna noodles in a flavorful vegetable broth. Vegan and packed with nutritious ingredients like kale and nutritional yeast, this soup is perfect for a quick, satisfying meal that delivers all the familiar tastes of traditional lasagna in a cozy bowl.
Ingredients
Lentil Base
- 1.75 cups brown lentils (Bob’s Red Mill preferred)
- 1 onion, finely diced into 1/4-inch pieces
- 8 garlic cloves, minced
- 1 tbsp olive oil
Tomato Sauce Mixture
- 24 oz tomato sauce (Rao’s Marinara for deeper flavor)
- 14 oz crushed tomatoes (Muir Glen for sweeter, less acidic taste)
- 1/4 cup tomato paste
Broth and Herbs
- 7 cups vegetable broth
- 1.5 tbsp parsley, chopped
- 1.5 tbsp nutritional yeast
- 1/4 cup basil, chopped
- 1/4 tsp red pepper flakes
Additional Ingredients
- 1 package lasagna noodles, broken into 1-to-2-inch jagged pieces
- 3 cups kale, chopped
- 1/4 cup vegan mozzarella cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until onions are translucent and fragrant, about 3-5 minutes.
- Add Lentils and Liquids: Stir in the brown lentils, tomato sauce, crushed tomatoes, tomato paste, and vegetable broth. Mix well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 15-20 minutes until the lentils begin to soften.
- Add Pasta and Kale: Add broken lasagna noodles and chopped kale to the pot. Stir well and continue to simmer for an additional 8-10 minutes, or until the noodles are cooked al dente and kale is tender.
- Season and Enrich: Stir in parsley, basil, nutritional yeast, and red pepper flakes. Adjust salt and pepper to taste to enhance flavor.
- Serve: Ladle the soup into bowls and top each serving with a sprinkle of vegan mozzarella for a cheesy finish.
Notes
- Use brown lentils as they hold their shape well in soup; avoid red lentils that can become mushy.
- Breaking the lasagna noodles into jagged pieces mimics the pasta layers of traditional lasagna.
- Feel free to substitute kale with spinach or other hearty greens based on preference.
- Nutritional yeast adds a subtle cheesy flavor suitable for vegan diets.
- Use vegan mozzarella or omit for a dairy-free and vegan-friendly dish.
- Adjust red pepper flakes according to your preferred level of spiciness.
