Lentil Lasagne Soup

35 min
≈ €2.62
2 servings
Easy

cooked brown lentils, baby spinach, and fresh lasagna sheets: a straightforward vegan combination for an everyday dinner.

Calories565.4 kcal

Protein34.5 g

Fat16.8 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten
soy
celery

Equipment

stove

Prepare

1

Drain cooked brown lentils in a sieve

Drain cooked brown lentils in a sieve, rinse and drain thoroughly. Cut fresh lasagna sheets into roughly 3 cm pieces with scissors.

Cook

2

Do not wash

Do not wash. Rinse baby spinach and drain well; roughly chop any large leaves.

3

Add canned peeled tomatoes

Add canned peeled tomatoes, vegan vegetable stock powder, tap water, rapeseed oil to the pot and stir well. Bring to the boil.

4

Bring to the boil

Then cover and simmer gently for 10 minutes until the firm ingredients are tender, stirring occasionally. Add cooked brown lentils.

5

Fresh lasagna sheets to the pot and stir well

Fresh lasagna sheets to the pot and stir well. Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender.

6

Stirring occasionally

Stirring occasionally; Fold in baby spinach and cook for 2 more minutes until the leaves have wilted Take the pot off the heat.

7

Gently stir in soy milk

Gently stir in soy milk, nutritional yeast and do not boil again. Season with iodised salt, black pepper now and mix thoroughly before serving.

Finish

8

Divide the finished fresh lasagna sheets

Divide the finished fresh lasagna sheets, prepared brown lentils, baby spinach evenly between the servings and serve immediately.

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