The lentils give this soup the hearty texture the carnivores in your life are looking for.
It’s officially fall, so let me waste no time bringing you a hearty, warm and totally fall worthy soup recipe. It may be still sunny and 85 degrees outside, but I’m making soup.
You know I just can’t get enough fall soup. I don’t think I’m alone here.
All the soups.
This Slowcooker Lasagna Soup is exactly what you wanted on a busy weeknight. It’s mostly hands off. Sure, you may need to check in on it once in a while and move things along, but mostly it takes care of itself. And your family will be impressed and say “OMG that is really vegan?” “Are you sure?” and you will be so, so happy. Because let’s face it, trying to be a veghead in a family of bacon devotees is hardwork (it was not always this way {sigh}).
I recommend you make the vegan ricotta for this soup. While, totally a happy and hearty soup without the ricotta, the ricotta really makes this Lasagna in a bowl.
It only takes a few extra minutes, so do it.
A few notes before you start:
- When you throw everything into the slowcooker to start the soup, toss your cashews into warm water to start them soaking for the vegan ricotta. The ricotta can be whipped up real quick in the last few minutes while the soup finishes.
- If vegan ricotta is not your thing, do yourself a favour and buy some dairy based ricotta and stir in a couple of tablespoons of pesto.
- I use no-boil lasagna noodles. I have not tried other varieties. I expect normal lasagna or whole-wheat noodles will need a few more minutes to fully soften. I also have not tried gluten-free, brown rice, or otherwise noodles yet. But I’m confident this method works nicely with these other varities since they are added at the end, just adjust the cooking time so they don’t over /under cook.
- It really is important to wait until the lentils are tender before you add all the tomatoes. No shortcuts here 🙂
- But, that said, you can easily stop and “keep warm” for quite a while before you go to step 3. If you wait to add the noodles, and then spinach, until you are just ready to eat means things don’t get mushy.
Here is how you make Vegan Lasagna Soup:
Vegan Lasanga Soup – Slow Cooker Method
Ingredients
- 2 cups water
- 2 cups vegatble stock
- 1 vegetable boulillion cube disolved in half a cup of water
- 3/4 cups of brown lentils
- 2 teaspoons Italian seasonings
- 1 medium yellow onion diced
- 2-3 cloves of garlic minced
- 398 ml can tomato sauce I used Hunts
- 398 ml can diced fire-roasted tomatoes
- 8 dried no-boil lasagna noodles, broken into pieces
- 3-4 handfuls of fresh baby spinach leaves
- 1/2 cup fresh basil leaves
- Vegan Basil Ricotta
Instructions
- In the base of the slowcooker add water, stock and disolved vegetable boullion cube (use 4 1/2 cups of liquid in total), diced onion, garlic, lentils and dried Italian seasonings. Set slow-cooker to high heat. Plan for a total cooking time of 3-4 hours.
- After 2 hours check to see if lentils are tender, if mostly tender add tomaote sauce and diced tomatoes. Cook for another hour or so until piping hot. At this point, you can set this to keep warm until about 30 minutes before serving.
- 30 minutes before serving, return heat to high. Add no-boil noodles and cook until tender, 10-15 minutes. Then add spinach and fresh basil. Cook until just wilted. Serve
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!
