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Hearty 40-Minute Lentil Mushroom Lasagna Soup Magic

lentil mushroom lasagna soup
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A hearty and comforting soup with layers of flavor from lentils, mushrooms, and lasagna noodles.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 6 lasagna noodles, broken into pieces
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and mushrooms. Cook until softened, about 5 minutes.
  3. Stir in garlic, basil, oregano, salt, and pepper. Cook for 1 minute.
  4. Add lentils, crushed tomatoes, and vegetable broth. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Add broken lasagna noodles. Cook for 10 more minutes or until noodles are tender.
  7. Serve hot with optional cheese or fresh herbs.

Notes

  • Use gluten-free lasagna noodles if needed.
  • For extra richness, stir in a spoonful of ricotta before serving.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://dawiy.com/lentil-mushroom-lasagna-soup-recipe/