Vegan Lasagna Soup with Lentils

Ingredients

• Oil2 teaspoon (10 ml)
• Onion1/2 count (75 g)
• Garlic2 clove (6 g)
• Carrot2 medium (120 g)
• Lentils1/2 cup (100 g)
• Tomato Sauce1 cup (240 g)
• Tomato2 count (260 g)
• Basil1 count (1 g)
• Oregano1/2 tablespoon (2 g)
• Parsley1/2 tablespoon (2 g)
• Thyme1/2 tablespoon (2 g)
• Rosemary1 teaspoon (2 g)
• Vegetable Broth1 cup (240 g)
• Lasagna Noodles2 serving (160 g)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   Heat the oil in a pot. Once heated, add the chopped onion, garlic and a pinch of salt. Cook for 1-2 minutes while stirring.

2. 2

   Step 2

   Add the the diced bell pepper and carrots. Mix well.

3. 3

   Step 3

   Next, add the lentils, tomato sauce, diced tomato, salt, basil, oregano, parsley, thyme and rosemary. Mix in once again.

4. 4

   Step 4

   Then add the broken pasta (use the lasagna pasta if available) and the vegetable broth.

5. 5

   Step 5

   Cover and let cook for 20-25 minutes.

6. 6

   Step 6

   Add more broth if desired to reach the desired consistency.

7. 7

   Step 7

   Salt and pepper to taste. If desired, you can some garlic and onion powder.

8. 8

   Step 8

   Serve in a bowl.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Lasagna Soup with Lentils can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.