Lasagna, a beloved classic, gets a comforting and convenient makeover with this hearty vegan lasagna soup recipe. This recipe skips the layers of pasta and cheese, instead offering a quicker, simpler, and equally satisfying bowl of deliciousness. Perfect for a weeknight meal or a cozy weekend lunch, this soup is packed with vegetables, lentils, and rich flavor. It's a crowd-pleaser that's both satisfying and healthy. Let's dive into the delicious details!
What Makes This Vegan Lasagna Soup So Special?
This recipe stands out because it captures the essence of lasagna without the fuss. The familiar flavors of rich tomato sauce, savory herbs, and a hint of sweetness from vegetables are all present, but in a conveniently streamlined format. The addition of lentils provides heartiness and protein, making it a complete and fulfilling meal. The best part? It's entirely plant-based, making it a perfect option for vegans and vegetarians alike, and easily adaptable to dietary needs.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable broth
- 1 cup red lentils, rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup cooked pasta (optional, for added texture)
- Fresh basil leaves for garnish (optional)
Instructions: A Step-by-Step Guide
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Build the Flavor Base: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir in the lentils, oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
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Simmer to Perfection: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
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Add Pasta (Optional): If desired, stir in the cooked pasta during the last 5 minutes of simmering. This adds a nice textural element reminiscent of traditional lasagna.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil leaves, if desired.
Frequently Asked Questions (FAQ)
Can I use different types of lentils?
While red lentils are ideal for this recipe because they cook quickly and become creamy, you can experiment with other lentils like brown or green lentils. Keep in mind that these may require a longer cooking time.
What if I don't have vegetable broth?
Water can be substituted for vegetable broth, but the flavor will be slightly less rich. You can enhance the flavor by adding a bouillon cube or a teaspoon of Better Than Bouillon vegetable base.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How can I make this soup spicier?
Add more red pepper flakes or a dash of your favorite hot sauce to increase the spiciness.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in freezer-safe containers for up to 3 months.
Tips and Variations:
- Add Spinach: Stir in a handful of fresh spinach during the last few minutes of cooking for added nutrients and vibrant green color.
- Use Different Vegetables: Feel free to add other vegetables like zucchini, bell peppers, or mushrooms.
- Boost the Protein: Add some cooked chickpeas or white beans for extra protein.
- Make it Creamy: Stir in a dollop of vegan cream cheese or cashew cream before serving for a richer texture.
This vegan lasagna soup is a testament to the fact that healthy and delicious can coexist beautifully. Enjoy this comforting and flavorful meal!
