Red Lentil Lasagna Soup
A delicious vegan lasagna soup that happens to be gluten-free and oil-free!
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