Lasagna Soup by Vegan Richa

oil, onion, garlic, veggies, red lentils, tomato puree, tomato, italian seasoning, onion powder, salt, water or veggie broth, lasagna sheets, black and white pepper, pepper flakes, nutritional yeast, spinach, vegan pesto tomato paste

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min


– 1 tsp oil
– 1/2 onion, chopped
– 4 cloves of garlic, chopped
– 1 cup veggies – combination of peppers (carrots, zucchini)
– 1/4 cup red lentils, uncooked. Quick cooking red lentils (split ones) also called masoor dal
– 1 cup tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
– 1 to 1.5 cup diced tomato
– 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
– 1/4 tsp each onion powder (garlic powder)
– 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning)
– 2 cups water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
– 5 oz lasagna sheets (broken into small pieces, or use pasta of choice
– dash of black and white pepper
– pepper flakes to taste
– 1 tbsp nutritional yeast
– 1 cup packed spinach (optional)
– vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve (optional)
– a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min




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