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 minutesmins
Cook Time 30 minutesmins
Total Time 30 minutesmins
Servings 6
Calories 219.1
Author carleigh
Equipment
Dutch Oven (optional)
Ingredients
1Red OnionChopped
1Red Bell PepperChopped
12Cremini MushroomsChopped
¾cupCherry Tomatoes
2tbspGarlicMinced
¾cupDry Red Lentils
2cupsTomato Sauce
2½cupsVegetable BrothOr water
1tspItalian seasoning
5Rice Lasagna Sheet
2cupsBaby 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.