Vegan Lentil Lasagna Noodle Soup

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable broth
• ¾ cup dry brown or green lentils, rinsed
• 6 lasagna noodles, broken into bite-sized pieces
• 2 tbsp nutritional yeast
• 1 tbsp balsamic vinegar
• 1 cup fresh spinach or kale, chopped
• Salt and black pepper to taste

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 minutes until softened.
2. Add Seasonings: Stir in basil, oregano, and red pepper flakes. Cook for 30 seconds.
3. Simmer: Add crushed tomatoes, vegetable broth, and lentils. Bring to a boil, then lower heat and simmer for 20 minutes until lentils are tender.
4. Cook Noodles: Stir in broken lasagna noodles and simmer for another 8-10 minutes, until al dente.
5. Finish & Serve: Add nutritional yeast, balsamic vinegar, and spinach. Stir until spinach wilts. Adjust salt and pepper to taste. Serve hot.

Nutrition (Per Serving – Approximate)

• Calories: 280
• Protein: 14g
• Carbs: 48g
• Fiber: 12g
• Fat: 4g

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