Easy Lentil Lasagna Soup
Delicious Easy Lentil Lasagna Soup recipe with step-by-step instructions.
Ingredients
- 1.75 cups lentils (I use Bob's Red Mill brown lentils for the best texture)
- 1 onion (finely diced into 1/4-inch pieces)
- 8 garlic cloves
- 1 tbsp olive oil
- 24 oz tomato sauce (I prefer Rao's Marinara for a deeper flavor profile)
- 7 cups vegetable broth
- 14 oz crushed tomatoes (I use Muir Glen for a sweeter, less acidic taste)
- 1/4 cup tomato paste
- 1.5 tbsp parsley
- 1.5 tbsp nutritional yeast (adds a subtle nutty and cheesy depth)
- 1/4 cup basil
- 1 package lasagna (broken into 1-to-2-inch jagged pieces)
- 3 cups kale
- 1/4 cup vegan mozzarella
- 1/4 tsp red pepper flakes
Instructions
- Bring 3 cups of water to a boil in a separate pot. Add the lentils and boil for 4 minutes, then remove from heat and let sit covered for 2 minutes. Drain well and set aside. This quick-cook method keeps the lentils from becoming mushy while ensuring they're partially cooked before the final simmer.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Mince the garlic cloves and add them to the pot, stirring constantly for about 1 minute until fragrant. This layering of aromatics creates a flavorful foundation for the entire soup—I find that cooking them separately before adding the tomato products prevents the garlic from burning and keeps the flavor clean.
- Add the drained lentils from Step 1 to the aromatic base and stir to coat with oil. Cook for 2-3 minutes to toast them slightly. Pour in the tomato sauce, vegetable broth, crushed tomatoes, tomato paste, parsley, nutritional yeast, and red pepper flakes. Stir well to combine all ingredients, ensuring the tomato paste is fully dissolved. The nutritional yeast adds a subtle savory depth that mimics the umami of cheese, which is essential for a vegan version of this dish.
- Bring the soup to a boil over medium-high heat, then add the broken lasagna noodles. Stir to ensure the noodles are submerged and won't clump together. Reduce heat to low, cover, and simmer for 10-15 minutes until the noodles are tender and have absorbed some of the liquid. The noodles will thicken the soup naturally as they break down, creating that hearty lasagna-soup texture.
- Stir in the basil (I save this for near the end to preserve its bright flavor), kale, and vegan mozzarella. Cover and cook for an additional 5 minutes until the kale is wilted and the cheese melts slightly. The heat from the soup will gently wilt the kale without destroying its nutritional value, and the final stir of fresh basil keeps the soup tasting vibrant.
- Ladle the soup into bowls and top each serving with additional vegan mozzarella if desired for extra richness.