Lasagna Soup

Prep Time

12 min.

Cook Time

18 min.

Total Time

30 min.

Yields

4 servings

Ingredients

• 1/2 tbsp oil
• 1 small onion diced
• 4 garlic cloves minced
• 1 1/2 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 1/4 tsp sea salt or less/more to taste
• Black pepper to taste
• 1/2 cup dry red lentils
• 5 cups water or vegetable broth
• 1/2 cup plant-based milk or cream
• 1/2 cup tomato sauce
• 1 tbsp tomato paste
• 6 lasagna noodles broken into pieces (you can use gluten-free noodles)
• 1/4 cup nutritional yeast
• 1/3 cup cashew butter
• 1 tbsp lemon juice
• Red pepper flakes (optional for added spice)
• Vegan ricotta or mozzarella to garnish (optional)
• Fresh herbs (e.g. parsley or basil) to garnish

Directions

• In a sieve, rinse lentils under running water, set aside.
• Chop the onion and garlic.
• Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
• Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
• Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
• Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
• Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
• Serve immediately and garnish with fresh herbs and vegan ricotta cheese. Enjoy!
• The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.

Credit:
Ela Vegan