Vegan Lasagna Soup
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 (*see notes)
- 1 tbsp lemon juice
- red pepper flakes (optional)
- vegan ricotta or mozzarella to garnish (optional)
- fresh herbs (e.g. parsley) to garnish
Preparation
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 and vegan ricotta cheese
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
