Go Back

Red Lentil Lasagna Soup

Print Recipe
A delicious vegan lasagna soup that happens to be gluten-free and oil-free!
Course dinner, lunch, Soup
Cuisine American
Keyword dinner recipes, soup, vegan lunch recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Servings 6
Calories 219.1
Author carleigh

Equipment

  • Dutch Oven (optional)

Ingredients

  • 1 Red Onion Chopped
  • 1 Red Bell Pepper Chopped
  • 12 Cremini Mushrooms Chopped
  • ¾ cup Cherry Tomatoes
  • 2 tbsp Garlic Minced
  • ¾ cup Dry Red Lentils
  • 2 cups Tomato Sauce
  • 2½ cups Vegetable Broth Or water
  • 1 tsp Italian seasoning
  • 5 Rice Lasagna Sheet
  • 2 cups Baby Spinach

Instructions

  • Chop your mushrooms, bell pepper and onion.
  • In a large pot or dutch oven, heat your minced garlic with 1 to 2 tablespoons of water. Add your vegetables to the pot, along with your whole cherry tomatoes.
  • Once the vegetables start to soften (about 5 to 7 minutes), add the lentils, water and tomato sauce.
  • Add some Italian seasoning for extra flavour, (if you’re using pasta sauce, this may not be necessary).
  • Mix well. Bring the soup to a boil and break apart your 5 lasagna sheets and throw them in. Let it simmer on low-heat while covered for about 15-20 minutes or until lentils and lasagna noodles have been cooked well.
  • Add in a handful of spinach and mix around until wilted. Let cool and separate into tupperware or soup containers. Garnish with red pepper flakes, nutritional yeast and/or fresh basil.

Nutrition

Calories: 219.1kcal | Carbohydrates: 44.7g | Protein: 10.1g | Fat: 1.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 794.5mg | Potassium: 816.5mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2227IU | Vitamin C: 41.3mg | Calcium: 58.9mg | Iron: 3.3mg