Vegan Lasagna Soup with Red lentils, lasagna noodles, veggies, and basil.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
1 tsp oil
1/2 onion chopped
4 cloves of garlic chopped
1 cup veggies - combination of capsicum , carrots, zucchini
1/4 cup red lentils (uncooked) - quick cooking red lentils (split ones)
1 cup tomato paste
1 to 1.5 cup diced tomato
2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
1/4 tsp each onion powder , garlic powder
1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
2 cups water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
140g gluten free lasagna sheets , broken into small pieces, or use pasta of choice (I like using lentil lasagne sheets for added protein)
dash of black and white pepper
chilli flakes to taste
1 tbsp nutritional yeast
1 cup packed spinach , optional
vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
Heat oil in a pot. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally.
Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional).
Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick)
Cover with lid and bring to the boil. Lower to medium heat and let slowly simmer for around 25 minutes.
Mix in the black pepper, chilli flakes and nutritional yeast. Taste and adjust salt and flavour.
Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. I usually use pesto or some basil with garlic bread.