Lentil Lasagna Soup
Packed full of plant protein - a delicious, filling soup that will satisfy.
Ingredient Breakdown
Lentils – Lentils are small but nutritionally powerful. They are an excellent source of plant-based protein and fibre, helping to support digestive health, regular bowel movements and a healthy gut microbiome. Their combination of fibre and protein can also promote fullness and help maintain steadier blood sugar levels after meals. Lentils provide important micronutrients, including folate, iron, magnesium, potassium and zinc. Their soluble fibre can contribute to healthy cholesterol levels and cardiovascular health. Lentils are naturally low in saturated fat, affordable and incredibly versatile. Adding them to soups, salads, curries and stews is an easy way to increase plant diversity.
Aubergine – Aubergines are a colourful and versatile addition to a healthy diet. They provide fibre, which supports digestive health, bowel regularity and a diverse gut microbiome. Their deep purple skin contains anthocyanins, naturally occurring plant compounds with antioxidant properties that help protect cells from oxidative stress. Their soft, satisfying texture makes them a useful ingredient in plant-rich meals and an excellent way to increase vegetable variety. Enjoy aubergines roasted, grilled or baked, or add them to curries, stews and Mediterranean-style dishes for flavour.
Tips for this recipe
Switch the Puy Lentils for any beans - chickpeas or haricot beans also work well.
Storage. Perfect for the freezer if you cook excess.
Lentil Lasagna Soup
Serves: 2-3 people
Prep Time: 15 minutes
Make Time: 45 minutes
Ingredients
1/2 onion, sliced thin
2 garlic cloves, minced
1/2 Aubergine, cut into thin circular slices
10 small mushrooms, sliced
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes
Sea salt, to season
1 tsp balsamic vinegar
400ml chopped tomatoes
400ml vegetable stock or water
250mg cooked Puy lentils
Large handful of fresh spinach
120g red lentil pasta lasagna sheets
Method
Start by frying the onion, garlic, and aubergine over a low to medium heat with a little EVOO. Allow to soften - a few minutes needed. Then add the mushrooms, spices, herbs. balsamic and seasoning, and allow the vegetables to soak up the flavours.
Add the stock and tomatoes and allow to simmer for 10 minutes. In the meantime, boil a pan and add the lasagna sheets. Cook as per instructions - normally 10 minutes needed.
Once cooked, add the lasagna sheets, Puy Lentils and spinach to the vegetable broth and allow to simmer for a few minutes.
Serve with fresh basil and if you wish a little cheese of choice.
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