Lentil Lasagna Soup (Vegan)
A simple vegan lentil lasagna soup. This easy and comforting soup is packed with flavor and requires less than 30 minutes of work. Top it with vegan parmesan and you'll have a delicious and nutritious vegan dinner.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, finely minced
- 3 cups (227g) cremini mushrooms, diced
- 1 can (125ml) tomato paste
- 2 cups (500ml) crushed tomatoes, canned
- 1 cup (250ml) diced tomatoes, canned
- 8 cups (2L) vegetable broth, low-sodium
- 1 cup dried green lentils
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon salt, more or less to taste
- Pepper to taste
- 5 lasagna noodles, broken into bite-sized pieces
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 5 minutes or until golden and fragrant. Sprinkle with salt and pepper.
- Add the mushrooms and sauté for another 5-10 minutes or until the liquid from the mushrooms has evaporated. Cook them closer to 10 minutes to bring out the flavors.
- Add the canned tomatoes, vegetable broth, lentils, oregano, basil and thyme. Bring to a boil, then reduce to low-medium heat and simmer for 30 minutes or until the lentils are cooked through.
- Bring the soup to a boil one more time and add the noodle pieces. Cook over medium-high heat until the noodles are cooked to your liking (follow the package's instructions). Taste and add more salt or pepper as needed. Serve immediately with vegan parmesan if desired.
Notes
This soup serves 4 larger bowls or 6 smaller bowls.
To store the leftovers, let the soup cool down, then transfer it to an airtight container. Store it in the fridge for up to 4 days. The noodles will soften with time, but the flavor will be just as delicious.
You can use one can of lentils instead of dried lentils in a pinch. This option will require less cook time and you can use half the amount of broth. Add the lentils, canned tomatoes, broth and herbs at the same time. Bring it all to a boil, then add the noodles and cook to your liking.
This recipe uses crushed and diced tomatoes for a mix of texture. Feel free to use only crushed or diced tomatoes if that's what you have.
You can top your soup with store-bought or homemade vegan parmesan. I use this recipe for homemade vegan parmesan.
Use your favorite lasagna noodles. White, whole wheat and gluten-free will all work. Follow the box instructions for the cooking time.