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Quick Lentil Lasagna Soup

A cozy and flavorful soup packed with lentils, tomatoes, and topped with melted mozzarella for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils Opt for organic for best flavor.
  • 4 cups vegetable broth Use homemade for richer taste.
  • 1 can (15 oz) diced tomatoes Rinse to reduce sodium if desired.
  • 2 cups broken lasagna noodles Consider whole grain for added fiber.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • to taste salt
  • to taste pepper
  • 1 cup shredded mozzarella cheese
  • for garnish Fresh basil

Method
 

Preparation
  1. In a large, heavy-bottomed pot, sauté the onion and garlic over medium heat until they become translucent and fragrant.
  2. Add the lentils, broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  3. Stir in the broken lasagna noodles, then reduce the heat to a gentle simmer. Cook until both the noodles and lentils are tender, approximately 15-20 minutes.
  4. Serve hot, topped with shredded mozzarella cheese and a sprinkle of fresh basil.

Notes

Garnish with fresh basil and serve with crusty bread for a full meal. This soup can be adapted for various dietary needs, such as vegan or gluten-free.