Plant-Based Lentil Lasagna Soup

A comforting and hearty soup that combines the flavors of traditional lasagna with lentils and vegetables, perfect for a cozy dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

Base ingredients

1 cup lentils Rinsed before cooking.
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 stalk celery, diced
1 medium zucchini, diced Can substitute with spinach or kale.
1 can crushed tomatoes
4 cups vegetable broth Adjust for desired soup thickness.
2 teaspoons Italian seasoning
to taste Salt and pepper
Fresh basil for garnish

Method

Preparation

In a large pot, sauté onion, garlic, carrot, and celery until softened.
Add lentils, zucchini, crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
Bring to a boil, then reduce to a simmer and add broken lasagna noodles.
Cook until the lentils and noodles are tender, about 20-25 minutes.
Serve hot, garnished with fresh basil.

Notes

For added depth of flavor, sauté vegetables in olive oil and add balsamic vinegar. Adjust thickness with more or less broth. Blend a portion for a creamier texture.