Lentil Lasagna Noodle Soup


Introduction: Embrace the comforting embrace of our Hearty Lentil Lasagna Soup—a culinary symphony that marries the rich flavors of traditional lasagna with the heartiness of a soul-warming soup. Delve into a journey of tantalizing aromas and exquisite tastes as we guide you through the meticulous steps of creating this indulgent delight. From al dente lasagna pieces to tender lentils simmered in a savory tomato broth, this recipe promises to elevate your dining experience to new heights. Join us as we uncover the secrets to crafting a soup that will leave your taste buds dancing with delight.

Recipe Details:

  • Servings: 4-6 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Ingredients:

  • Lasagna pieces (enough for 4-6 servings)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • Assorted seasoning (to taste)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for added heat)
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth or water
  • 1 cup dried brown lentils, rinsed and drained
  • Salt and pepper to taste
  • 2 tablespoons Worcestershire sauce (ensure it’s vegan-friendly)
  • 1/2 cup coconut milk (full-fat for creaminess)
  • 2 cups fresh spinach leaves, chopped
  • Fresh basil leaves and vegan Parmesan cheese, for garnish

Instructions:

  1. Prepare the Lasagna Pieces: Cook the lasagna pieces according to the al dente directions on the package. Once cooked, set aside until ready to serve.
  2. Saute the Aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and season generously with your favorite seasoning. Saute the onions for 8-10 minutes, or until they turn golden and translucent. Add the minced garlic and continue cooking for an additional 1-2 minutes until fragrant.
  3. Infuse with Flavor: Stir in the dried oregano, basil, thyme, and red pepper flakes (if using), followed by the tomato paste. Cook for about 2 minutes, allowing the tomato paste to darken slightly. Be sure to scrape off any brown bits that may have formed at the bottom of the pan.
  4. Enhance with Tanginess: Add the balsamic vinegar to the pan, stirring to deglaze and incorporate all the flavors.
  5. Simmer the Soup: Pour in the diced tomatoes and vegetable broth (or water), followed by the rinsed and drained lentils. Season generously with salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, or until the lentils are tender.
  6. Add Final Touches: Stir in the Worcestershire sauce to further enrich the flavor profile. Adjust the seasonings if needed.
  7. Blend and Creamify: Using an immersion blender or by carefully transferring the soup to a food processor or blender in batches, pulse the soup until smooth and creamy.
  8. Incorporate Creaminess: Return the blended soup to the saucepan and stir in the coconut milk. Add the chopped spinach and simmer until the spinach wilts and the soup is heated through.
  9. Serve with Style: Ladle the piping hot soup into bowls and serve alongside the cooked lasagna pieces. Garnish each serving with fresh basil leaves and a sprinkle of vegan Parmesan cheese for an extra touch of indulgence.

Conclusion: In conclusion, our Hearty Lentil Lasagna Soup offers a delightful fusion of flavors and textures that will warm your soul and tantalize your taste buds. Whether enjoyed as a comforting weeknight meal or served as an elegant starter at your next dinner party, this soup is sure to impress. So, gather your ingredients, unleash your culinary creativity, and embark on a culinary adventure that promises to delight and satisfy with every spoonful

Lentil Lasagna Noodle Soup

What you’ll need:

12 lasagna sheets cut in half,

1 medium chopped onion,

1 tablespoon olive oil,

3 cloves of minced garlic,

1 tablespoon Italian seasoning,

1/2 teaspoon crushed red pepper,

2 tablespoons tomato paste,

3 tablespoons red wine vinegar,

1 cup red lentils,

28 ounces whole peeled tomatoes,

1 cup unsweetened coconut milk,

3 cups water,

2 teaspoons vegan Worcestershire sauce,

1 handful of spinach (optional)

1/4 cup fresh chopped basil

What have you done:

  1. Cook the lasagna pieces according to al dente directions.
  2. On the stove, using a large saucepan or dutch oven, heat the oil over medium heat, wait until warm, add the onions, add plenty of seasoning and sauté for 8-10 minutes until golden and translucent, add garlic, continue cooking until fragrant 1-2 minutes, stirring until.
  3. Add the spices, tomato paste and cook for about 2 minutes until the tomato paste turns dark red.
  4. Scrape off the brown bits at the bottom of the pan and add the vinegar.
  5. Add tomatoes, water, lentils, salt/pepper, mix, grate the tomatoes, bring to a boil, then cook until the lentils are soft, 10-15 min.
  6. Add Worcestershire sauce, adjust seasonings if needed.
  7. Pulse the soup until smooth using an immersion blender or transfer in batches to a food processor/blender.
  8. Return to saucepan, add coconut milk and spinach, heat until warmed through and spinach wilted. Garnish with fresh basil and vegan parm
  9.  Place the noodles in separate bowls and serve with a soup ladle on top. Garnish with fresh basil and vegan parm. Entertainment!!