Vegan Lentil Lasagna Noodle Soup Recipe

Introduction:

Indulge in a comforting bowl of Vegan Lentil Lasagna Noodle Soup—a creative twist on classic lasagna with the heartiness of a nourishing soup. This recipe combines the rich, savory flavors of traditional lasagna with the warmth and simplicity of a soup, making it perfect for cozy dinners or meal prep. Packed with protein-rich lentils, hearty noodles, and a medley of vegetables, this vegan version maintains all the satisfaction of lasagna while being plant-based and wholesome.

Ingredients:

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 can (14.5 oz) crushed tomatoes
  • 6 cups vegetable broth (low-sodium or homemade)
  • 1 cup water (adjust as needed)
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste

For the Lasagna Noodles:

  • 2 cups lasagna noodles (broken into pieces; use gluten-free noodles if desired)

For the Vegan Ricotta (optional but recommended):

  • 1 cup raw cashews, soaked in water for at least 2 hours and drained
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • ¼ teaspoon salt

For Garnish:

  • Fresh basil or parsley, chopped
  • Vegan Parmesan cheese (optional)
  • Crushed red pepper flakes (optional for extra heat)

Instructions:

  1. Prepare the Ingredients: Begin by dicing the onion, carrots, celery, and red bell pepper. Mince the garlic and rinse the lentils thoroughly. If making the vegan ricotta, soak the cashews in water for at least 2 hours before draining them.
  2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until translucent and aromatic. Add the minced garlic and cook for an additional minute, being careful not to let it brown.
  3. Cook the Vegetables: Add the diced carrots, celery, and red bell pepper to the pot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
  4. Add the Lentils and Tomatoes: Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Add the bay leaf, dried basil, dried oregano, dried thyme, smoked paprika, and ground cumin. Season with salt and pepper to taste. Bring the mixture to a boil.
  5. Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through. Stir occasionally to ensure the lentils cook evenly and to prevent sticking.
  6. Cook the Lasagna Noodles: While the soup is simmering, break the lasagna noodles into bite-sized pieces. Add them to the pot during the last 10 minutes of cooking. If the soup gets too thick, add 1 cup of water or more broth to reach your desired consistency. The noodles will absorb some of the liquid as they cook.
  7. Prepare the Vegan Ricotta (Optional): While the soup is cooking, prepare the vegan ricotta. In a food processor or high-speed blender, combine the soaked and drained cashews, water, lemon juice, nutritional yeast, garlic, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
  8. Finish the Soup: Once the noodles are cooked and the soup has thickened to your liking, remove the bay leaf. Taste and adjust seasoning if necessary. If desired, stir in a few spoonfuls of the vegan ricotta for a creamy, lasagna-like touch.
  9. Serve the Soup: Ladle the soup into bowls and top with a dollop of vegan ricotta if using. Garnish with freshly chopped basil or parsley and a sprinkle of vegan Parmesan cheese. For added heat, sprinkle with crushed red pepper flakes.
  10. Storage and Reheating: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months. Reheat thoroughly before serving, and add a bit more broth or water if needed to adjust the consistency.

Nutritional Information:

Per Serving (1 cup, assuming 6 servings total):

  • Calories: Approximately 250
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 10g
  • Sugars: 7g
  • Protein: 14g

SmartPoints:

  • Weight Watchers SmartPoints: Approximately 6 points per serving (1 cup, based on current WW guidelines)

Useful Tips:

  1. Noodle Cooking Time: If using gluten-free lasagna noodles, check the package instructions for the appropriate cooking time as they may differ from regular noodles. Add them according to their specific cooking time to ensure they remain tender.
  2. Texture Adjustment: For a thicker soup, consider blending a portion of the soup with an immersion blender or transferring some to a blender. This will create a creamy texture while still leaving some chunks intact.
  3. Vegan Ricotta: The vegan ricotta adds a creamy element reminiscent of traditional lasagna. If you prefer a simpler soup, you can omit this step or substitute it with a store-bought vegan cheese.
  4. Batch Cooking: This soup is great for meal prep. Prepare a large batch and portion it into containers for easy, ready-to-eat meals throughout the week. It also makes a perfect dish for freezing in individual portions.

Conclusion:

Our Vegan Lentil Lasagna Noodle Soup offers a satisfying and hearty twist on classic lasagna, combining the flavors and textures you love with the ease and comfort of a soup. With its wholesome ingredients, including protein-rich lentils and nourishing vegetables, it’s a perfect choice for a healthy, plant-based meal. Enjoy the rich flavors and creamy textures of this vegan version of lasagna in a bowl, and savor the warmth and satisfaction it brings to your table.