Vegan lasagne soup
I’m all consumed in cleaning the house and packing bags for the next trip and definitely not paying much attention on making a square meal of Roti-sabji-daal-rice. Sometimes I feel bad that my husband has to abide to my shenanigans in the kitchen. Hopefully he will be at peace for the next few weeks for he will be staying with his Mom.
And while I am busy dumping clothes into the bag, I tried to make soupy lasagne today. You will relate to this recipe as the one recipe that accidentally happens and it turns up too good to resist. Yeah, that happens alot of time in my household.
I made one pot lentil soup for lunch on the first day of office of 2019(today). Husband and I have decided to make more of one pot meals this year. I love this idea because I try to disguise some vegetables into them so that he eats them (I feel like a MOM sometimes :D)
In the process of making the one pot soup, I realised I had few lasagne sheets that will not be used elsewhere. I thought of using them into the soup just to add more elements into the hearty meal. Boy! it turned out to be the best soup ever. There was perfect variation of texture and taste too. ( Do I sound like a sous chef?!?? )
The goodness of Masoor dal (red lentils) and the gooey tomatoes make the best soup ever. All the flavours from dried oregano, freshly ground pepper and dried basil enhances the flavor and the lasagne sheets are like the cherry on the cake (soup maybe :D)
This recipe is one pot with no extra effort, you need to just add everything together and pressure cook it until 2 whistles, then add the lasagne sheets and spices and simmer it for 5-10 mins.
You can also substitute any other lentils like split peas, Urad daal or Toor Daal.
This soup is vegan and has no added cream or butter. I have used nominal amount of olive oil and still it turns out the best. In the inset picture, I have all the ingredients that I have used in my soup. I have used the stock of Masoor daal that I had made a day before. You can add plenty of water in the one pot, that way you will have watery soup. I bet this soup will be the best thing that could happen on a chilly night.
Vegan lasagne soup
- 1/2 finely chopped onion
- 1/2 cup of Masoor dal red lentils soaked for 30 mins
- 3 medium tomatoes pureed
- 3-4 sheets of lasagne
- 2 cup of water
- 2 tsp of dried basil or fresh basil
- 2 tsp of oregano
- 2 tsp of freshly ground pepper
- salt as per taste
- 2 tsp of olive oil
- In a pressure cooker or instant pot, heat oil.
- Once the oil heats, add chopped onion and saute it until golden brown.
- Add washed masoor daal, tomato puree and water.
- Pressure cook this until 2 whistles and let it sit for some time.
- After 2 mins, add the lasagne sheets along with all the spices and let it simmer for 5-10 mins.
- Once the lasagne looks cooked, serve the soupy lasagne hot,
You can also add any other vegetables into the soup
All said and done!
I have added this recipe to my “do-it-often” list this year. My husband is also slowly getting a hang of this recipe and I am sure it will be him making this for me, one day. Hope you try this and like it as much as I do. And by the way, my bags are still screaming for my attention. See you soon!!