Name: Red Lentil Lasagna Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (finely diced); 2 medium carrots (finely diced); 2 celery sticks (finely diced); 6 cloves garlic (minced); to taste Kosher salt and pepper; 2 teaspoons Italian seasoning; 2 teaspoons smoked paprika; 1/2 cup dry red split lentils; 2 x 14 oz cans crushed tomatoes; 6 cups vegetable broth/stock; 8 lasagna noodles (broken into small pieces); 1 cup ricotta cheese; 2 cups fresh baby spinach (coarsely chopped); 1/2 cup grated parmesan cheese; 1/2 cup shredded mozzarella; to taste freshly chopped basil or parsley (optional (for garnish))

Description

A hearty and delicious red lentil lasagna soup that’s perfect for any night of the week.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion (finely diced)
2 medium carrots (finely diced)
2 celery sticks (finely diced)
6 cloves garlic (minced)
to taste Kosher salt and pepper
2 teaspoons Italian seasoning
2 teaspoons smoked paprika
1/2 cup dry red split lentils
2 x 14 oz cans crushed tomatoes
6 cups vegetable broth/stock
8 lasagna noodles (broken into small pieces)
1 cup ricotta cheese
2 cups fresh baby spinach (coarsely chopped)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella
to taste freshly chopped basil or parsley (optional (for garnish))

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Instructions

Heat 1 tablespoon olive oil in a large pot over medium heat.
Sauté the finely diced yellow onion, carrots, celery sticks, and minced garlic for 4-5 minutes.
Season with Italian seasoning, smoked paprika, and a pinch each of Kosher salt and pepper.
Stir in the dry red split lentils, crushed tomatoes, and vegetable broth/stock.
Bring the soup to a boil, then reduce and simmer for 15 minutes, stirring occasionally.
Stir in the broken lasagna noodles and continue to simmer for 12-15 minutes, until the pasta is cooked.
Once the pasta is done, turn the heat off and add the ricotta cheese and chopped spinach. Stir until combined, and the spinach is wilted.
Serve topped with grated parmesan cheese, shredded mozzarella, and a sprinkle of freshly chopped basil or parsley. Optionally broil for 2 minutes.

Notes

This soup can be stored in the refrigerator for up to three days.
Freeze leftovers without the dairy toppings for a quick meal in the future.
Feel free to add additional vegetables or swap the spinach for kale.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 15g
Protein: 15g
Cholesterol: 20mg