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Lentil Lasagna Soup With Roasted Garlic Cream

Lentil Lasagna Soup with Roasted Garlic Cream

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Italian
Servings 6 servings

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

To enhance the flavor of the roasted garlic cream, consider adding a pinch of salt before blending. If you prefer a thicker soup, reduce the amount of vegetable broth slightly. For a vegan version, substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast. Always keep an eye on the lasagna noodles to avoid overcooking, as they can become mushy if left too long.
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