Lentil Lasagne Soup
- 35 min
- β β¬2.62
- 2 servings
- Easy
Main ingredients: cooked brown lentils, baby spinach, fresh lasagna sheets, and canned peeled tomatoes. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- celery
Equipment
- stove
Prepare
Drain cooked brown lentils in a sieve
Drain cooked brown lentils in a sieve, rinse and drain thoroughly.
Cook
Cut fresh lasagna sheets into pieces
Cut fresh lasagna sheets into roughly 3 cm pieces with scissors, without washing. Rinse baby spinach and drain well; roughly chop any large leaves.
Add canned peeled tomatoes
Add canned peeled tomatoes, vegan vegetable stock powder, tap water and rapeseed oil to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender, stirring occasionally.
Add cooked brown lentils
Add cooked brown lentils and 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, stirring occasionally.
Fold in baby spinach and cook
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted.
Take the pot off the heat
Take the pot off the heat; gently stir in soy milk and nutritional yeast and do not boil again. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the fresh lasagna sheets
Divide the finished fresh lasagna sheets, prepared brown lentils and baby spinach evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/lentil-lasagne-soup
