Easy Homemade Lentil Lasagna Soup - NO Tofu!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has less fat but similar texture.

Soak 2.5 cups of lentils overnight to help them absorb flavor and cook quicker.

In a large pot, add 1 tablespoon of olive oil, minced garlic, and onion; cook until the onion is translucent and the garlic starts to brown.

Add rinsed lentils to the pot and lightly sauté for about 3 to 5 minutes.

Pour in veggie broth, crushed tomatoes, tomato paste, dried parsley, basil, and a little bit of salt; bring the mixture to a boil.

Once boiling, add broken gluten-free lasagna noodles (chunkier pieces) and cook for about 4 to 5 minutes.

Grate in some vegan cheese and add spinach or chopped kale to the pot.

Cook until the spinach or kale wilts and the flavors intensify, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens