Instant Pot Lasagna Soup - Vegan Lasagna Soup

Name: Instant Pot Lasagna Soup - Vegan Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: italian
Ingredients: 1 tsp oil; 1/2 onion (chopped); 4 cloves of garlic (chopped); 1 cup veggies - combination of peppers (, carrots, zucchini); 1/4 cup red lentils ((uncooked) - quick cooking red lentils (split ones) also called masoor dal); 1 cup tomato puree ((or use any thick tomato sauce such as marinara, pasta sauce or passata)); 1 to 1.5 cup diced tomato; 2 tsp italian seasoning ((1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)); 1/4 tsp each onion powder (, garlic powder); 1/2 to 3/4 tsp salt ((depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)); 2 cups water or veggie broth ((2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)); 5 oz lasagna sheets (, broken into small pieces, or use pasta of choice (I use no boil as they work out the best)); dash of black and white pepper; pepper flakes to taste (, i use about 1/3 tsp); 1 tbsp nutritional yeast; 1 cup packed spinach (, optional); vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve (optional); a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Nutrition Facts

Per serving · recipe makes 3 · 30m total

Servings

Calories

15% of a 2,000 cal day

306KCAL

Protein

13g27% DV

% DAILY VALUE

Total Fat4g

Saturated1g

Unsaturated3g

—

Total Carbs55g

20%

Fiber8g

27%

Total Sugars10g

—

incl. Added Sugars0g

Starch38g

—

Sodium701mg

30%

% Daily Value is based on a 2,000 calorie day.

A vegan lasagna soup made in an Instant Pot with red lentils, lasagna noodles, tomatoes, and spinach. Quick and hearty with Italian herbs and pesto for flavor.

Ingredients

3 SERVINGS

1 tspoil
½onion — chopped
4cloves of garlic — chopped
1 cupveggies - combination of peppers, carrots, zucchini
¼ cupred lentils — quick-cooking, masoor dal, uncooked, split
1 cuptomato puree — thick, or marinara or pasta sauce or passata
1–1½ cupsdiced tomato
2 tspitalian seasoning — basil, oregano, parsley, thyme, sage, rosemary
¼ tspeach onion powder — garlic powder
½–¾ tspsalt
2 cupswater — 2½–3 cup, or veggie broth
5 ozlasagna sheets — no-boil, broken into small pieces, or pasta of choice
black and white pepper
⅓ tsppepper flakes
1 tbspnutritional yeast
1 cupspinach — packed, optional
vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve — optional
a tbsp tomato paste, lemon, fennel seeds — optional add ins

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Vegan RichaVegan Richa’s original page

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mainitaliansoupbeansdairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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