Vegan Lasagne Soup (with Lentils)

I’m finally trying the viral lasagne soup trend, but I made it with lentils instead of ground meat and added a lot of veggies. My version is a mishmash of lasagne soup, minestrone, and my Tomato Coconut Cream Soup (Using Canned Tomatoes) It’s an easy comfort food recipe, using only one pot.

There is something about watching steam wisp away that is immediately cozy and comforting. It’s like staring into a whirlpool. A fast disappearing one. In these brief moments, other cozy and comforting things are evoked: a tendril from a steaming mug, knitted gloves, the astringency of cold air.

Now that the weather is getting chillier and the sun is setting sooner, I find myself drawn towards steamy, soupy meals. This vegan lasagne soup is exactly that: creamy, comforting and nutritious.

What’s more, most of the ingredients in this recipe are shelf-stable pantry staples. I added some extra carrots and celery for substance, but you can also easily use a frozen veggie mix.

Lasagne soup is also a good way of using up extra lasagne noodles you might have in your pantry cupboard. I know I always have a half-used package of lasagne noodles up there.

You’ll need your biggest pot for this. It will be kind of a big batch of soup, but this vegan lasagne soup makes for decent leftovers.

Recipe Card

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Vegan Lasagne Soup (with Lentils)

An easy one-pot meal made with lentils, veggies, and lasagne noodles. Comforting and delicious!

Cook Time35 minutes mins

Course: Main Course, Soup

Cuisine: American, Canadian, Fusion, Italian

Diet: Low Lactose, Vegan, Vegetarian

Keyword: Coconut milk, Comfort Food, Lentils, One Pot/Pan, Pasta, Vegan

Servings: 8

Ingredients

• 2-3 tablespoons oil
• 1 cup diced onions
• 2-3 carrots roughly grated
• 4-5 celery stalks diced
• 1.5 cups brown lentils
• Dash dried herbs Italian herbs or mix of oregano and basil
• Salt to taste
• 1 28 fl oz can crushed tomatoes
• 1 13.5 fl oz can coconut milk
• 1 125 g block frozen chopped spinach
• 10-12 lasagne sheets

Instructions

• In your largest pot, heat the oil then saute the onions, carrots and celery until onions are translucent. Add your dried herbs and salt.
• Rinse the lentils, then add to the pot along with the cans of tomato and coconut milk. Stir everything and add enough water to cover.
• Bring to a boil then simmer for 10-20 minutes until lentils are al dente. You may need to add more water along the way.
• When lentils are almost cooked through, add your lasagne sheets, breaking them apart into smaller pieces before adding to the pot. Cook everything until lasagne sheets are al dente.
• Serve and enjoy!

Video

@hellenshouse

Lasagne soup with lentils (plant based) 2-3 tbsp oil 1 cup diced onions 2-3 carrots (roughly grated) 4-5 stalks celery (diced) 1.5 cups brown lentils Dash dried herbs (Italian herbs or mix of oregano and basil) 1 (28 fl oz) can crushed tomatoes 1 (13.5 fl oz) can coconut milk 1 (125 g) block frozen chopped spinach 10-12 lasagne sheets Method: In your largest pot, heat the oil then saute the onions, carrots and celery until onions are translucent. Add your dried herbs and salt. Rince the lentils, then add to the pot along with the cans of tomato and coconut milk. Stir everything and add enough water to cover. Bring to a boil then simmer for 10-20 minutes until lentils are al dente. You may need to add more water along the way. When lentils are almost cooked through, add your lasagne sheets, breaking them apart into smaller pieces before adding to the pot. Cook everything until lasagne sheets are al dente. Serve and enjoy! #meatlessmonday #lasagnesoup #lasagnasoup #viralrecipes #comfortfood #plantbased #soupseason

♬ original sound – Hellen Chan – Hellen Chan

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