Slow Cooker Lentil Lasagna Soup
Slow Cooker Lentil Lasagna Soup! You will love this hearty, healthy slow-cooker lasagna soup made vegetarian with lentils. Easily vegan using dairy-free ricotta.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 4 garlic cloves, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 15 ounce can diced tomatoes
- 1 28 ounce crushed tomatoes
- 1 cup lentils, I used French green lentils, but brown also works
- 4 cups vegetable broth
- 6 sheets lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese, use dairy-free for vegan version
- chopped basil for garnish, option
Instructions
- Heat the olive oil over medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the zucchini, carrots, garlic cloves, salt, basil and oregano and cook until just softened, about 5 more minutes.
- Transfer mixture to the base of a slow cooker along with the tomato paste, canned tomatoes, lentils and broth and cook on high for 4 hours until lentils are tender.
- Add the noodle pieces, stir together and cook until just al dente. If soup is too thick, thin with a bit of vegetable broth.
- Divide soup in 4-6 bowls and top with ricotta cheese. Garnish with basil, if using.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 49gProtein: 15gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 881mgPotassium: 604mgFiber: 12gSugar: 6gVitamin A: 4090IUVitamin C: 10mgCalcium: 103mgIron: 4mg