Description
Slow Cooker Vegetarian Lentil Lasagna Soup is a wholesome, nourishing deconstructed classic. By replacing traditional meat layers with protein-rich lentils, this hearty soup offers all the comforting flavors of lasagna in a simple, spoonable format. Perfectly suited for busy evenings, this one-pot meal simmers gently to develop deep, tomato-infused flavors, making it a reliable staple for a mindful and healthy kitchen.
Ingredients
1 cup dried brown or green lentils (rinsed)
1 cup yellow onion, finely diced
4 cloves garlic, minced
28 ounces crushed tomatoes
14.5 ounces tomato sauce
14.5 ounces diced tomatoes
4 cups low-sodium vegetable stock
1/2 tablespoon dried basil
1/2 tablespoon dried parsley
1/4 teaspoon red pepper flakes
1/2 teaspoon fine sea salt
2 tablespoons ground flax seed
6 ounces lasagna noodles, broken into pieces
For topping: 1 cup ricotta cheese mixed with 1 tablespoon fresh parsley
Instructions
Place the rinsed lentils, diced onion, and minced garlic into the slow cooker basin.
Add in the crushed tomatoes, tomato sauce, diced tomatoes, vegetable stock, dried basil, parsley, red pepper flakes, sea salt, and flax seed.
Cover and set the slow cooker on low for 6 to 7 hours, or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles.
Continue to cook on high until the noodles are tender and al dente.
Ladle the soup into bowls and garnish with a dollop of the herbed ricotta mixture.
Notes
Ensure you add the noodles only during the final 30 minutes to prevent them from becoming overcooked. If the soup becomes too thick, add an additional half-cup of vegetable stock before serving. Leftovers store well in the refrigerator for up to 4 days.