Cold winter days call for cozy soups and this lasagne soup is honestly one of my all time favorite recipes, because it has every ingredient you need to make a balanced and healthy meal. I only recently started to like and appreciate soups, because I realized that hearty soups are like hugs, but in a bowl and who doesn't need that?! This recipe is perfect on those weeknight days when you are tired and you want an easy, but still healthy and tasty meal. The best thing about this soup is that it only requires one pot to make!
The red lentils are packed full of plant-based protein and they somewhat have the texture of ground meat, but obviously it is better for you! The traditional lasagne pasta sheets are broken into irregular pieces in this soup and since it is cooked in the soup, not in a separate pot, it absorbs all the yummy flavors. Of course we can't forget the tomato sauce that is used in a traditional lasagne either, so the broth of this soup is a combination of rich tomato paste, chopped tomatoes and veggie broth.
Ingredients:
1 yellow onion, diced
4 cloves of garlic, minced
2 tbsp tomato paste
400ml can of chopped tomatoes
1/2 cup red lentils
2 tsp italian seasoning + salt & pepper to taste
150 ml veggie broth
5 lasagne pasta sheets
Instructions:
In a large pot, saute the onion and garlic for 5 minutes. Then add the italian seasoning, tomato paste and continue cooking for another 2-3 minutes, until the tomato paste browns a bit.
Rinse the red lentils, until the water is clear. Add it to the pot along with the can of chopped tomatoes and veggie broth. Stir and let the soup come to a boil.
By the time the soup is boiling, the red lentils should be close to being fully cooked. Using your clean hands, break the lasagne pasta sheets into irregular pieces and add them to the soup.
Cook until the pasta pieces are cooked to your liking, stirring occasionally.
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