Lentil Meatball Lasagna Soup
Ingredients
Soup
- 1 medium yellow onion finely chopped
- 1 T oil
- 1 cup chopped mushrooms
- 1 bell pepper
- 1 T dried basil
- 1 T dried oregano
- 5 garlic cloves minced
- 1 28 oz. can crushed tomatoes
- 1 tsp salt or to taste
- 1/2 tsp pepper
- 4 cups vegetable broth (more if thinner consistency desired)
- 6 sheets no-book lasagna sheets broken into pieces
Lentil meatballs
- 1 cup cooked lentils
- 1 tsp tamari
- 1 tsp liquid smoke
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 T finely chopped fresh parsley or 1 tsp dried parsley
- 1/4 cup vital wheat gluten
- Tablespoons of water if needed
Garnish
- Fresh parsley
- Chili flakes
Preparation
Add oil to pan with onions and cook for 3 minutes.
Add mushrooms and cook for 3 minutes.
Add bell pepper and cook for 3 minutes.
Add dried basil, oregano, and garlic, cook for 1 minute while stirring often.
Add remaining soup ingredients except lasagna sheets and gently simmer for 10 minutes.
Add lasagna pieces and cook until they are tender, stirring every couple of minutes.
Meanwhile, mash cooked lentils with a fork in a large bowl.
Add other meatball ingredients besides water and fully combine, really incorporating.
Add a bit of water if needed to be able to roll into small meatballs.
Cook meatballs in batches in a large pan with a bit of oil until golden brown on some sides, careful not to burn but getting a nice crunchy outside.
Add the cooked meatballs to the soup and top with more fresh chopped parsley.
