Meal Prep Lasagna Soup That's Just $1 Per Serving

Chop 1 medium yellow onion and 4 cloves of garlic.

Turn on the sauté function of the Instant Pot at normal heat.

Add a splash of hot water to the pot once it gets steamy.

Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until softened and fragrant.

Rinse 1.5 cups of red lentils in a sieve over the sink to remove dust and grit.

Add 1 tablespoon Italian seasoning, 2 teaspoons smoked paprika, 1 teaspoon salt, and 2 bay leaves to the pot.

Add 1 jar of marinara sauce to the pot.

Pour in 6 cups of hot water and stir everything together.

Add the rinsed red lentils to the pot and stir.

Break 6 lasagna noodles into 2-3 inch pieces and add them to the soup, ensuring they are submerged in the liquid.

Close the lid of the Instant Pot and set it to sealing.

Turn off the sauté function and set the Instant Pot to manual pressure cook on high for 5 minutes.

After 5 minutes, let the pressure naturally release for 5-10 minutes before quick releasing any remaining pressure.

Add black pepper to taste after opening the lid.

Optionally, add vegan Parmesan cheese or an extra tablespoon of nutritional yeast on top.

Garnish with fresh basil before serving.

Equipment Needed

Dietary

Allergens