Pooja Handa’s fav lasagna soup
Blog
“My husband eats meat, I’m vegetarian but we often find dishes we both love, without compromising on taste and heartiness."
My husband eats meat, I’m vegetarian but we often find dishes we both love, without compromising on taste and heartiness.
Here’s one of those recipes, adapted from Vegan Richa's lasagna soup receipe.
It can easily be modified to include cheese or other substitutions.
- 1 tsp oil
- 1/2 medium onion, chopped
- 4 cloves of garlic, chopped
- 1 cup veggies of your choice. I like peppers, carrots, peas and zucchini
- 1/4 cup red lentils, uncooked
- 1 cup tomato puree or any thick tomato sauce
- 1 cup diced tomato
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 3 cups water or veggie broth
- 5 oz lasagna sheets, broken into small pieces
- 1 tbsp nutritional yeast
- 1 cup fresh spinach
Heat oil in a high sided pot on medium. Add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally.
Add veggies and mix in. Add red lentils, tomato, salt, seasonings.
Add 3 cups of water. Partially cover and bring to a boil.
Add broken up lasagna sheets and cook for 11 minutes or until the pasta is soft and lentils are cooked through.
Mix in nutritional yeast and adjust seasonings to taste.
Fold in the spinach if using. Let sit for a minute. Serve with bread, pesto or whatever side you like.
Get your plan
Try our meatless meal planner to reduce your carbon emissions while making food choices that help improve the lives of animals.