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 ...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.
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
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NUTRITION PER SERVING (Read more)
Plantpoints
fibre
vegetables
spices
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.
User comments (13)
Love this recipe for a really tasty, warming bowl of goodness. I have made it several times and personally find that it is unnecessary to use the lasagne as it is very filling without. As there are only two adults in my household, I make the full recipe as specified but divide the quantity into 3 by 2 portions and add the spinach to wilt when reheating so that it’s nice and fresh and green.
Really enjoyed this for lunch this week. Used silken tofu instead of firm and blended with stock before adding. Added bone broth powder to increase protein, and added large pasta shells instead of lasagna sheets. Will definitely be making again.
Loved this! So tasty. I didn’t add tofu or pasta and added swiss chard instead of kale. A great stew eaten with a slice of wholegrain sourdough & a chunk of Comte. Yum Yum! 😁
We don't eat pasta so I swapped in pearl barley which worked well. A filling lunch, but I found it a little overly savoury and would probably dial down the nutritional yeast next time
This was the first recipe I tried from the app and I really liked it. Will definitely make it again.
This was absolutely delicious and makes so much. I didn’t have fresh spinach so used frozen instead which worked well. Are you able to freeze this I wonder.
Very full flavour and pretty easy to make. Will make again.
Brilliantly easy recipe. I doubled the lentil amount and it seemed to work well, Will definitely make this an easy staple
Very tasty. I used black lentils and whole wheat spaghetti noodles as substitutes. I added some salt, cut oregano to 1 1/2 tsp and added 1 1/2 tsp of basil, added dried garlic in addition to fresh. Also, used 2 T of tomato paste to make it a little richer. Chicken broth instead of vegetable broth. This recipe makes a lot so be sure to cook it in a large pot or x-large skillet. Thanks for a great recipe!
I’m not a big fan of traditional lasagne with bechemel sauce, I loved this. Although I did do some swaps because I didn’t have all the ingredients in! Soba noodles instead of lasagne, black beans for lentils and springs greens instead of spinach. Delicious and very warming!
Amount of Oregano was way too much. I was missing creaminess like a Bechamel in order for it to be similar to Lasagna.
Added northern beans to lentils, giving it bulk, and can share with mom.
Great tasting soup! With less liquid it would make a good sauce for any pasta too. One change I made was reduce the amount of dried oregano - three tablespoons seemed too much so I used teaspoons instead. Also, I didn’t have lasagne to hand so used chopped up Wholemeal spelt spaghetti.