Lentil Lasagna Soup

lentil lasagna soup

Lentil Lasagna Soup

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: ItalianDifficulty: Easy


Prep time


Cooking time





Perfect when you need a warm, cozy, gut-healing meal.


  • 1 tbsp olive oil

  • 1 onion, diced

  • 3 cloves garlic

  • 2 tbsp tomato paste

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 28 oz crushed tomato

  • 2 tbsp brown sugar

  • 1 tsp cayenne pepper

  • 6 cups vegetable broth

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 Tbsp cumin

  • 1 tsp salt

  • 1 tsp pepper

  • 3/4 cup lentils, rinsed

  • 8 oz gluten free lasagna noodles

  • 3 cups spinach

  • fresh basil, for serving


  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the lentils, garlic, dried basil and oregano and cook, stirring, about 3 minutes. Add the tomato paste and crushed tomatoes and cook, stirring, until darkened, about 2 minutes.
  • Add the vegetable broth, brown sugar, cayenne pepper, cumin, onion power, garlic powder and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the dry noodles and let simmer for an additional 8 minutes.
  • Add the spinach and stir. Cook for an additional 2 minutes.
  • Remove from heat and serve immediately. Garnish with fresh basil.

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