Vegetable Lasagna Noodle Soup w/ Lentil Meatballs ??
Happy Friday friends!! The blustery, chilly weather outside has got me craving hot, cozy soups. Plus, not to mention the amazing inspiration I’m seeing lately here on Instagram ??
Sharing a simple soup that is comforting and hearty, and also packed with nutrients ??? The meatballs are adapted from @rabbitandwolves
amazing Salisbury Steak recipe. Enjoy the weekend ?
1 medium yellow onion finely chopped
1 T oil
1 cup chopped mushrooms
1 bell pepper
1 T dried basil
1 T dried oregano
5 garlic cloves minced
1 28 oz. can crushed tomatoes
1 tsp salt or to taste
1/2 tsp pepper
4 cups vegetable broth (more if thinner consistency desired)
6 sheets no-book lasagna sheets broken into large pieces
1 cup cooked lentils
1 tsp tamari
1 tsp liquid smoke
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 T finely chopped fresh parsley or 1 tsp dried parsley
1/4 cup vital wheat gluten
Tablespoons of water if needed
Fresh parsley and chili flakes for garnish
Add oil to pan with onions, cook 3 min. Add mushrooms, cook 3 min. Add bell pepper, cook 3 min. Add dried basil, oregano, garlic, cook 1 min. Stir often. Add remaining soup ingredients except lasagna sheets and gently simmer for 10 min. Add lasagna pieces and cook until they are tender, stirring every couple minutes.
Meanwhile, mash cooked lentils with a fork in large bowl. Add other ingredients besides water and fully combine, really incorporating. Add bit of water if needed. You want ability to roll into small meatballs. Cook in batches in large pan with bit of oil until golden brown on some sides, careful not to burn but getting a nice crunchy outside. Add to soup, top with more fresh chopped parsley. ?.
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