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Mushroom, Tofu, and Lentil Lasagna Soup

With tofu, lentils, wholegrain lasagna sheets, and plenty of vegetables, this hearty vegetarian soup is the perfect way to warm up on a cold winter’s ...With tofu, lentils, wholegrain lasagna sheets, and plenty of vegetables, this hearty vegetarian soup is the perfect way to warm up on a cold winter’s day. To crumble the tofu, drain it well, then gently squeeze it between your hands until you have small, jagged pieces about the size of a pea. Read more With tofu, lentils, wholegrain lasagna sheets, and plenty of vegetables, this hearty vegetarian soup is the perfect way to warm up on a cold winter’s day. To crumble the tofu, drain it well, then gently squeeze it between your hands until you have small, jagged pieces about the size of a pea. With tofu, lentils, wholegrain lasagna sheets, and plenty of vegetables, this hearty vegetarian soup is the perfect way to warm up on a cold winter’s day. To crumble the tofu, drain it well, then gently squeeze it between your hands until you have small, jagged pieces about the size of a pea.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Soy, Gluten

Ingredients

Serves 6

Metric Imperial

olive oil

chestnut mushroom

finely sliced

garlic cloves

finely grated

oregano (dried)

tomato puree

red chilli flakes

optional

firm tofu

Swaps: beef mince

drained and crumbled

balsamic vinegar

Swaps: sherry vinegar

nutritional yeast

chopped tomatoes (can)

baby spinach

beluga lentils (cooked)

vegetable stock

wholegrain lasagne sheet

Share ingredients

Ingredients

Serves 6

Metric Imperial

olive oil

chestnut mushroom

finely sliced

garlic cloves

finely grated

oregano (dried)

tomato puree

red chilli flakes

optional

firm tofu

Swaps: beef mince

drained and crumbled

balsamic vinegar

Swaps: sherry vinegar

nutritional yeast

chopped tomatoes (can)

baby spinach

beluga lentils (cooked)

vegetable stock

wholegrain lasagne sheet

Share ingredients

Method

Gather and prepare your ingredients.

Heat the olive oil in a large heavy-bottomed pan and add the mushrooms with a pinch of salt and pepper. Cook, stirring occasionally for 8-10 minutes, until darkened and reduced.

Then add the garlic, oregano, tomato puree, chilli flakes, if using, and tofu. Cook for 2-3 minutes until fragrant and sizzling.

Add the balsamic vinegar, nutritional yeast, tinned tomatoes, spinach, lentils, and vegetable stock. Cook for 15-20 minutes, stirring occasionally, until darkened and reduced.

Crumble in the lasagna sheets and cook for a further 5-7 minutes, until tender. You want the lasagna sheets to be in large bite-sized pieces.

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