By veganricha.com
Instant Pot Lasagna Soup - Vegan Lasagna Soup
Instructions
Prep:10minCook:20min
Instant Pot Lasagna Soup - Vegan Lasagna Soup with Red lentils, lasagna noodles, veggies, and basil. 1 Pot weekday meal. Vegan Nut-free Recipe. Can be gluten-free.
Updated at: Thu, 23 Jan 2025 08:24:06 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
36
High
Nutrition per serving
Calories494.4 kcal (25%)
Total Fat20.4 g (29%)
Carbs66.8 g (26%)
Sugars10.5 g (12%)
Protein16.2 g (32%)
Sodium622.3 mg (31%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 tspoil
0.5onion
chopped
4cloves of garlic
chopped
1 cupveggies
combination of peppers, carrots, zucchini
¼ cupred lentils
uncooked, quick cooking red lentils, split ones, also called masoor dal
1 cuptomato puree
or use any thick tomato sauce such as marinara, pasta sauce or passata
1 cuptomato
diced
2 tspitalian seasoning
1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary
¼ tsponion powder
¼ tspgarlic powder
½ tspsalt
depends on if there is salt in the tomatoes or other seasoning, i use 3/4 tsp with
2 cupswater
or veggie broth, 2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies
5 ozlasagna sheets
broken into small pieces, or use pasta of choice, i use no boil as they work out the best
black and white pepper
⅓ tsppepper flakes
to taste
1 Tbspnutritional yeast
1 cupspinach
packed, optional
vegan pesto
vegan ricotta
vegan butter
garlic bread
to serve, optional
1 Tbsptomato paste
optional, add ins
lemon
optional
fennel seeds
optional
Instructions
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
