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One-Pot Vegan Lasagna Soup

PREPARATION

5 min(s)

COOKING

30 min(s)

TOTAL

35 min(s)

SERVES

4

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Ingredients


1 cup brown lentils (picked over and rinsed)

1 cup carrot (chopped into very small cubes)

1 cup red bell pepper (chopped in very small cubes)

1/2 cup celery rib (chopped into thin wheels)

1 cup spinach

1 cup onion (finely chopped)

3 teaspoons garlic (minced)

2 cups canned diced tomato (with liquid)

2 cups gluten free lasagna sheets (5 sheets)

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon dried thyme

6 cups vegetable stock

2 tablespoons extra virgin olive oil

Sea salt to taste

Black pepper to taste

Introduction

This One Pot Lasagna Soup is perfect for those colder months when you're craving lasagna, but you don't enough have time to make it. Everything cooks in just one dish (even the noodles) and comes together in only 35 minutes. Feel free to use other vegetables such as mushroom, zucchini, etc.

Preparation

In a medium saucepan, add one tablespoon of olive oil. When hot, add onion, garlic and a pinch of salt. Cook for 2 minutes, stirring occasionally.
Add the veggies (carrot, red-bell paper, and celery), add lentils, canned tomato, salt, seasoning, and vegetable broth.
Bring to a boil, then reduce heat and let simmer for 20 minutes or until the lentils are tender but are still holding their shape.
Break the lasagna sheets into bite-size pieces, and let simmer for 10-15 minutes until cooked.
When the lasagna sheets are cooked, add the spinach. Cook for five more minutes. Cover with the lid for ten minutes before serving.
Dinner
Gluten Free
Soup
Vegan