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Lasagna soup

Lasagna soup is a very dense dish that is supposed to taste kind of like oven-baked lasagne. 

Ingredients

  • 1 onion
  • 3 cloves of garlic
  • 100 g of red lentils
  • 70 g of soya granules
  • 1 passata
  • 1 tablespoon of tomato puree
  • 100g of pasta
  • 2 liters of broth
  • 2 teaspoons nutritional yeast
  • Bay leaf
  • dried basil and oregano
  • salt pepper
  • fresh basil
  • 1 tablespoon pesto (optional)
  • 1 tablespoon of vegan cream (optional)

Instructions

  • Put the soya granules into a dish and pour the broth to make it soak. When it is soaked, drain it and squeeze out excess water.
  • Chop the onion and garlic. Put 2 tablespoons of oil into the pot, add the onion and garlic, fry them. When the onion is golden, add the red lentils and fry for another 2-3 minutes.
  • Pour the broth, add the passata, puree and bay leaves. Add granules, oregano and basil and cook for 10 minutes. 
  • Then take out the bay leaf, put the pasta into the pot and cook until the pasta is soft. Finally, add the nutritional yeast.
  • If the soup is a little bit too thick add some more broth or water. Decorate the soup with pesto, vegan cream and a basil leaf.