Imagine a cozy evening, the air filled with the comforting aroma of garlic roasting in the oven, mingling with the earthy scent of simmering tomatoes and lentils.
Picture a steaming bowl of Lentil Lasagna Soup, its rich colors and textures inviting you to plunge into. This dish is more than just a meal; it’s a warm embrace on a chilly day, a reminder of the simple pleasures of life.
For me, Lentil Lasagna Soup became a lifesaver during a particularly hectic week, when time was scarce and comfort was needed. It offered a one-pot solution that brought my family together at the table, transforming a rushed evening into a moment of connection.
Whether you’re steering through a busy weeknight or enjoying a leisurely Sunday supper, this soup offers nourishment and warmth.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with roasted garlic cream and Italian herbs.
- Uses pantry staples like lentils, canned tomatoes, and dried spices.
- Offers a comforting, hearty meal perfect for chilly evenings.
- Adapts easily for vegan preferences with simple ingredient swaps.
- Freezes beautifully, making it ideal for meal prep and leftovers.
Ingredients
- 1 head garlic — roast for deeper flavor
- 2 teaspoons olive oil — use extra virgin for best taste
- 1 tablespoon olive oil — for sautéing vegetables
- 1 large onion, chopped — choose sweet onion if possible
- 2 carrots, diced — opt for organic for better taste
- 3 cloves garlic, minced — fresh garlic enhances aroma
- 1 teaspoon dried oregano — adds an earthy flavor
- 1 teaspoon dried basil — use fresh if available
- 1 can (28 ounces) crushed tomatoes — guarantee no added sugar
- 6 cups vegetable broth — low sodium preferred
- 1 cup brown lentils, rinsed — avoid canned for texture
- 8 ounces lasagna noodles, broken into pieces — regular or whole wheat
- 1 cup heavy cream — for richness, use organic if possible
- 1 cup Parmesan cheese, grated — freshly grated tastes best
- Salt and pepper, to taste — adjust to personal preference
- Fresh basil, for garnish — adds a fresh and vibrant touch
Step-by-Step Method
Prepare the Roasted Garlic
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle it with 2 teaspoons of olive oil.
Wrap the garlic in foil and roast it in the oven for 30 minutes. This step enhances the garlic’s sweetness and mellows its flavor, making it ideal for the cream sauce later.
Sauté the Vegetables
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and diced carrots.
Sauté the vegetables for about 5 minutes until they’re softened. This process helps develop the base flavors for the soup, so be sure not to rush it.
Infuse with Herbs
Stir in the minced garlic, dried oregano, and dried basil.
Cook the mixture for 1 minute until fragrant. This step releases the essential oils from the herbs and garlic, intensifying the soup’s aromatic profile.
Simmer the Base
Pour the crushed tomatoes and vegetable broth into the pot.
Bring the mixture to a simmer. This allows the flavors to meld together and form the soup’s rich base.
Cook the Lentils
Add the rinsed brown lentils to the pot.
Cook them for 20 minutes, or until they become tender. Lentils not only add texture but also boost the soup’s nutritional value, providing protein and fiber.
Incorporate the Noodles
Stir in the broken lasagna noodles.
Cook them for an additional 10 minutes. Monitor the noodles closely to prevent overcooking, as they can become mushy if left too long in the hot soup.
Blend the Garlic Cream
Remove the roasted garlic from the foil.
Squeeze the cloves into a blender and add the heavy cream. Blend until smooth to create a rich roasted garlic cream. This creamy addition will enhance the soup’s overall flavor and texture.
Finalize the Soup
Stir the roasted garlic cream and grated Parmesan cheese into the soup.
Season it with salt and pepper to taste. The cheese adds a savory depth while the cream rounds out the flavors, giving the soup a luscious finish.
Rest and Serve
Let the soup rest for 5 minutes before serving.
This short resting period allows the flavors to settle and the soup to cool slightly for optimal taste. Garnish with fresh basil leaves and serve hot to enjoy a warm, comforting meal.
Ingredient Swaps
- For a vegan version, substitute the heavy cream with coconut cream and replace Parmesan cheese with nutritional yeast.
- If brown lentils are unavailable, you can use green lentils as a substitute.
- To save on budget, use canned diced tomatoes instead of crushed tomatoes and dried parsley in place of fresh basil for garnish.
You Must Know
- Preheat Oven: Make certain to preheat your oven to 400°F (200°C) before roasting the garlic, as this guarantees even cooking and enhances flavor.
- Use Fresh Spices: For the best taste, use fresh herbs like basil and oregano if possible. They add a vibrant flavor that dried spices can’t match.
- Monitor Noodles: Keep an eye on the lasagna noodles while they cook, as overcooking can cause them to become mushy. Aim for al dente texture for the best results.
- Blend Garlic Cream: Confirm the roasted garlic and cream are blended until completely smooth to achieve a creamy consistency that integrates well into the soup.
- Adjust Consistency: If you prefer a thicker soup, consider reducing the vegetable broth slightly or letting the soup simmer longer to allow for reduction.
Serving Tips
- Serve with crusty garlic bread for a complete Italian-inspired meal.
- Pair with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Top with additional grated Parmesan and a sprinkle of red pepper flakes for extra flavor.
- Serve in deep bowls to keep the soup warm and cozy.
- Add a simple green salad on the side for a revitalizing contrast.
Storage & Make-Ahead
Lentil Lasagna Soup can be stored in the fridge for up to 4 days in an airtight container.
For make-ahead convenience, prepare up to the point of adding noodles.
This soup also freezes well for up to 3 months.
Thaw and add noodles when reheating.
Reheating
For gentle reheating, use the stovetop on low heat.
Stir occasionally.
Alternatively, microwave the soup on medium power.
Stir halfway.
Use the oven at 300°F (150°C) for even heating.
Culinary Traditions and Trends
As we gently reheat our comforting bowl of Lentil Lasagna Soup, the aromas wafting through the kitchen evoke memories of age-old culinary traditions that have stood the test of time.
This dish, with its Italian roots, reminds me of my grandmother’s kitchen, where simplicity met elegance. Trends in cooking are ever-evolving, but some elements remain timeless:
- Hearty ingredients: Lentils and lasagna noodles create a satisfying, nourishing base.
- Aromatic herbs: Oregano and basil elevate the soup’s flavor profile.
- Roasted garlic cream: This luxurious addition balances rustic and refined.
- Fresh garnishes: A sprinkle of basil adds color and fresh notes.
These trends celebrate the past while embracing new culinary adventures, merging nostalgia with modern flair.
Final Thoughts
Give this Lentil Lasagna Soup a try for a comforting meal that’s perfect for any occasion, and feel free to tweak the ingredients to match your taste preferences. Whether you stick to the original recipe or add your own unique twist, it’s sure to be a delicious and hearty dish!
Frequently Asked Questions
Can I Use Red Lentils Instead of Brown Lentils?
I once swapped brown lentils for red, and the texture shifted to a velvety embrace. Red lentils cook faster, so watch closely. The comforting aroma and vibrant color made the dish feel like a cozy, warm hug.
How Can I Make the Soup Less Spicy?
I’d suggest reducing the garlic and omitting any pepper. Once, I added too much spice, so I blended in extra cream to mellow it. The result was a velvety, comforting bowl that embraced every spoonful.
Is It Possible to Freeze the Soup for Later?
Yes, you can freeze the soup. Before freezing, I let it cool completely, recalling cozy evenings when its aroma filled my kitchen. I portion it into containers, dreaming of future comforting, heartwarming meals on chilly nights.
What Can I Use as a Gluten-Free Alternative to Lasagna Noodles?
I love using zucchini ribbons as a gluten-free alternative. They add a fresh, crisp texture that beautifully complements the rich flavors. Just slice them thinly, like delicate green waves, and let them swim in the savory broth.
How Do I Adjust the Recipe for a Larger Crowd?
When I host large gatherings, I double the ingredients, imagining the rich aroma filling my kitchen. I picture friends ladling generous servings, savoring each spoonful, and I can practically hear their satisfied hums echoing through the room.
Lentil Lasagna Soup with Roasted Garlic Cream
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Blender or Food Processor
- 1 Baking sheet
- 1 Measuring cups
- 1 Measuring spoons
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 head garlic
- 2 teaspoon olive oil
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots diced
- 3 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can crushed tomatoes 28 ounces
- 6 cup vegetable broth
- 1 cup brown lentils rinsed
- 8 ounce lasagna noodles broken into pieces
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with 2 teaspoons of olive oil, wrap in foil, and roast for 30 minutes.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and carrots to the pot and sauté until softened, about 5 minutes.
- Stir in the minced garlic, oregano, and basil, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a simmer.
- Add the lentils and cook for 20 minutes, or until tender.
- Stir in the broken lasagna noodles and cook for an additional 10 minutes.
- Remove the roasted garlic from the foil, squeeze the cloves into a blender, and add heavy cream.
- Blend the garlic and cream until smooth to create the roasted garlic cream.
- Stir the roasted garlic cream and grated Parmesan cheese into the soup.
- Season the soup with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
- Garnish with fresh basil leaves and serve hot.
Notes
