10/07/2024Meal soups - Main courses - Tofu, legumes and seitan

One-pot Lasagna-Style Lentil Meal Soup

Name: One-pot Lasagna-Style Lentil Meal Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 1 onion; 2 carrots; 1 stalk celery stalk; 40 g textured soy protein; 50 coral lentils; 1 tsp dried Provence herbs; 1 tsp paprika; 1 L water; 400 mL crushed tomatoes; 4 tbsp nutritional yeast; 155 g lasagna sheets; salt; pepper; 40 g vegan grated cheese; 1 tbsp olive oil

Autumn / Winter Batch cooking Oven-free Low budget Blender-free One pot

For: 3 serv.Difficulty: EasyPreparation: 10 minCooking: 30 min

This is my first soup recipe of the season 😍 It’s still early, but I’ve heard about a sudden and depressing cold snap in some regions, so I’m here to lift your spirits! This soup is super hearty and filling, packed with good stuff, and should please the whole family. Vegetables inspired by Bolognese sauce, lentils and textured soy protein, lasagna noodles, vegan cheese, and tomato pulp. It’s super simple, and I bet you already have the ingredients at home!

Servings

Ingredients

Cups

-onion 1
-carrots 2
-celery stalk 1 (stalk)
-textured soy protein 40 (g)
-coral lentils 50
-dried Provence herbs 1 (tsp)
-paprika 1 (tsp)
-water 1 (L)
-crushed tomatoes 400 (mL)
-nutritional yeast 4 (tbsp)
-lasagna sheets 155 (g)
-salt
-pepper
-vegan grated cheese 40 (g)
-olive oil 1 (tbsp)

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Steps

Peel the onion and dice it finely. Also peel the carrots and dice them as well. Thinly slice the celery stalk.
In a pot, heat the olive oil. Sweat the onion over high heat for about 2 minutes. Add the carrots, celery, and Herbes de Provence.
Let it cook for 3-4 minutes until the vegetables start to brown, then add the textured soy protein, lentils, and paprika.
Deglaze with water, then pour in the tomato pulp and add the nutritional yeast. Season with salt and pepper. Cover with a lid and lower the heat to medium, letting it simmer for 20 minutes.
Break the lasagna noodles and add them, cooking for 10 more minutes.
Adjust the seasoning and add the grated vegan cheese before serving!

NotesI find celery stalks too large to finish between two people before they go bad, so I dice and freeze them every time. I use them in my Bolognese sauces, soups, and broths, and they last me for months!