Lentil Lasagna Soup
Course: LunchCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
30
minutesCalories
396
kcalPerfect when you need a warm, cozy, gut-healing meal.
Ingredients
1 tbsp 1 olive oil
1 1 onion, diced
3 3 cloves garlic
2 tbsp 2 tomato paste
1 tsp 1 dried basil
1 tsp 1 dried oregano
28 oz 28 crushed tomato
2 tbsp 2 brown sugar
1 tsp 1 cayenne pepper
6 cups 6 vegetable broth
1 tbsp 1 garlic powder
1 tbsp 1 onion powder
1 Tbsp 1 cumin
1 tsp 1 salt
1 tsp 1 pepper
3/4 cup 3/4 lentils, rinsed
8 oz 8 gluten free lasagna noodles
3 cups 3 spinach
fresh basil, for serving
Preparation
- 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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