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+ servings
This creamy vegan lasagna soup is flavorful, hearty, comforting, tasty, and can be prepared in just one pot!
Duration30 mins
Cook Time18 mins
Prep Time12 mins
Servings4

Ingredients

  • 1/2 tbsp oil
  • 1 small onion diced
  • 4 garlic cloves minced
  • 1 1/2 tsp Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 1/4 tsp sea salt or less/more to taste
  • Black pepper to taste
  • 1/2 cup 105 g dry red lentils
  • 5 cups 1200 ml water or vegetable broth
  • 1/2 cup 120 ml plant (based milk or cream)
  • 1/2 cup 120 ml tomato sauce (passata)
  • 1 tbsp tomato paste
  • 6 150 g lasagna noodles broken into pieces (you can use gluten (free noodles))
  • 1/4 cup nutritional yeast
  • 1/3 cup 80 g cashew butter
  • 1 tbsp lemon juice
  • Red pepper flakes optional
  • Vegan ricotta or mozzarella to garnish optional
  • Fresh herbs e.g. parsley to garnish

Instructions

  • In a sieve, rinse lentils under running water, set aside.
  • Chop the onion and garlic.
  • Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
  • Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
  • Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
  • Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
  • Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
  • Serve immediately and garnish with fresh herbs. Enjoy!
  • The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.
This recipe was republished with permission from Ela Vegan. Find the original recipe here