Lasagna Soup- vegetarian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 small onion, finely diced2 celery stalks, finely diced7 cups chicken stock or vegetable broth1.5 cups split red lentils, rinsed1 medium can petite diced tomatoes, with garlic and olive oil1 large can crushed tomatoes1 tbsp red wine vinegar1 tbsp sweetener1 tbsp oregano, dried6 garlic cloves, minced1 tsp thyme, driedlarge pinch of parsley, driedsalt, to tastepepper, to taste4 lasagna noodles, broken into small bite size pieces1/2 cup fresh basil, finely choppedoptional toppings:-mozza-parmesan-garlic croutons
1. In large pot, coat with non-stick spray or lightly with oil, heat over medium high. When hot add onions and celery. Cook until softened. Add lentils, and broth. Bring to a boil and simmer for about 20 minutes. Stir frequently! Lentils like to stick to the bottom of the pot. Add more water, if they suck up too much broth.
2. Add tomatoes, and herbs. Return to a boil. Add noodles, simmer for about 20 minutes more or until noodles are al dente.
3. Serve immediately. Top with fresh basil, cheese, and croutons. Or serve with garlic toast.
Serving Size: 12 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MANIC_GEISHA.
2. Add tomatoes, and herbs. Return to a boil. Add noodles, simmer for about 20 minutes more or until noodles are al dente.
3. Serve immediately. Top with fresh basil, cheese, and croutons. Or serve with garlic toast.
Serving Size: 12 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MANIC_GEISHA.
Nutritional Info Amount Per Serving
- Calories: 117.4
- Total Fat: 1.6 g
- Cholesterol: 2.4 mg
- Sodium: 527.6 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 4.0 g
- Protein: 6.4 g
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