Vegan Sweet Potato and Lentil Lasagne Soup

My Vegan Sweet Potato and Red Lentil Lasagne Soup recipe results in a comforting bowl of creamy, thick gently spiced goodness stuffed full of red lentils, sweet potatoes, bell peppers, courgettes, carrots, celery and chickpeas.

The spices I have used are my favourite trio of ground cumin, ground coriander and garam masala.

Lasagne soup is everything you love about lasagne but it is quicker and easier to prepare. As everything goes in the one pot including both the tomato and creamy sauce.

This soup is definitely a meal on-its-own but serve it with some crunchy garlic bread for more of an authentic lasagne experience!

Sprinkle nutritional yeast on top for added nutrition and a natural cheezie hit.

Lasagne in some form of pasta sheets and vegetables has been a traditional dish of Italy since ancient Rome!

There was even a record of a lasagne recipe in a British cookbook dated 1390s!

Vegan Sweet Potato and Red Lentil Lasagne Soup

Serves 6

This soup makes perfect leftovers as the flavours are even better the next day.

For smaller families simply half the ingredients and make half a pot.

Creamy Vegan Sweet Potato and Lentil Lasagne Soup

Jacq

Craving a creamy, warming lasagne? But too busy to prepare an actual baked one?

Stick it all in one pot and in less than an hour you have a bowl of amazing thick lasagne soup!

Serve with garlic bread for an added crunch and a sprinkle of nutritional yeast for a hit of cheezie goodness.

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Dinner, Lunch, Main Course, Soup, Supper, tea

Cuisine American, British, Italian

Servings 6 portions

Calories 308 kcal

Equipment

• Large Saucepan or stockpot. I actually use a jam making pan!

Ingredients

  

• 150 grams red lentils or 1 cup. Washed to remove dust, etc.
• 1 large sweet potato, chopped into medium chunks about 3 cups/ 385 grams.
• 1 medium courgette, chopped into medium chunks about 260 grams, about 2 cups
• 2 sticks celery, sliced about 3/4 cup/ 90 grams
• 1 medium carrot, sliced about 1 1/4 cups/ 140 grams
• 1 whole bell pepper, sliced into thick medium chunks about 1 very full cup/140 grams. I used a red pepper as they are sweeter. But any colour should be fine.
• 1 medium onion, chopped or 1 1/4 cups/140 grams
• 4-6 cloves garlic, sliced
• 2 bay leaves
• 1 can chickpeas, drained 400 gram/14 oz can
• 1 tablespoon dried cumin powder
• 2 teaspoons dried coriander powder
• 1 tablespoon garam masala powder
• 500 grams passata about 2 cups/ 17.6 oz
• 2 tablespoons whole meal flour or any flour suitable for your dietary requirements. Its just used as a thickener.
• 8 sheets dried lasagne, broken into thick pieces about 150 grams
• 2 vegetable stock cubes I used Marigold Organic vegetable stock cubes
• 1 litre boiling water or 1 US quart. Plus an extra 1 cup/250 ml water to sauté the onion and garlic.
• 250 ml soya cream or 1 cup. I used Alpro Single Soya Cream (found in shelf area in most UK supermarkets). Or use a homemade cream. Check out the recipe notes for a simple method.
• nutritional yeast, optional to taste. Sprinkle over soup once ladled into individual bowls for a cheezie topping. Or add a sprinkling of plant-based grated cheese.

Instructions

 

• Add the celery, carrot, onion, garlic, bay leaves, stock cubes, cumin and coriander to a saucepan with 1 cup of boiling water.

  Stir a few times.

  Sauté for 5 minutes.
• Add the lentils and whole wheat flour and stir well.
• Add in the passata, sweet potato, chickpeas, courgette and bell pepper.

  Mix well.
• Add 1 litre/ 1 US quart of boiling water and bring to the boil.
• Lower the heat and simmer for 20 minutes.

  Push the sweet potatoes under the saucy-stock so they can cook through.
• Add the lasagne sheets but be careful they don't clump and stick together. Keep them separate as you push them under the sauce.

  Simmer gently for 20 minutes.
• Stir a few times to ensure the soup isn't sticking to your pot.

  Add a little splash of boiling water if you think your soup is too thick.
• Check your lasagne sheets to see if they are cooked. They should still have an al dente texture but if you want a more softer texture then simmer for a few more minutes. Or turn off the heat and place a lid on your saucepan and leave for 5 minutes to soften up in the residual heat.

  Add the garam masala and cream.

  Stir well.

  Check the seasoning and add salt and pepper to taste.
• Serve!

Notes

• Based on 6 portions: each portion, minus the Alpro cream, contains 308 calories
• With 1 cup/250 ml of Alpro cream added to the lasagne soup each portion contains 336 calories

These calories calculations are from the VeryWellfit.com nutrition calculator and are estimates only as ingredients vary.

Keyword Easy, lasagne, plant-based meal ideas, plant-based recipes, quick, red lentils, sweet potato, vegan meal ideas, vegan recipes

The following nutritional information is not exact as ingredients vary. It is intended for guidance only. The first table does not include the soya cream. Look at the label of your product for nutritional quantities to add to the following calculation.

I added 1 cup/250ml of Alpro Single Soya Cream to the nutritional analyser and the following table is the results:

Vegan Sweet Potato and Lentil Lasagne Soup Recipe Notes

• For a basic alternative for Alpro cream soak about 1/2 cup of cashews in boiling water for a few hours. Drain and place in a blender or food processer with about 1 and 1/4 cup of water. Whizz until its as smooth as you can get it. I don’t have a high-powered blender so it takes me at least 5 minutes of ‘start and stop to let my processer rest whizzing!’ You might also need to push the bits at the side down so everything gets whizzed up.  I never end up with completely smooth cashew cream but it doesn’t seem to affect the texture of the finished dish. Use this mixture in your recipes that ask for cream.
• Replace the sweet potato for butternut squash or a small culinary pumpkin.
• Switch out the chickpeas for kidney beans, butter beans or your favourite bean.
• Use green lentils instead of red but you’ll have to adjust the cooking time as red lentils are quicker to cook.
• Replace the courgette with mushrooms or aubergine/eggplant.
• For a gluten-free Lasagne soup use a gluten-free flour in place of the wholemeal flour. And gluten-free lasagne sheets. Also check your stock cubes are gluten-free.
• Serve your lasagne soup with garlic bread, crusty wholemeal bread, or vegan-friendly breadsticks.
• For a really easy homemade garlic bread: Roast a bulb of garlic (wrapped in foil, it won’t need added oil) in the oven 160 fan/180 Celsius/356 Fahrenheit/Gas 4 until soft (25-30 minutes depending on your oven) and then squish the garlic out of their flaky skins. Spread the garlic puree over slices of bread and toast the bread under a grill or in the oven at 180 fan/200 Celsius/392 Fahrenheit/Gas 6 for 15-20 minutes until crisp.
• Flatbreads go with everything! For an easy 3 ingredient flat-bread recipe check out my recipe.

  

• Your lasagne soup will keep fresh covered in the fridge for up to 3 days. Reheat by adding some more liquid, either stock, water or plant-based milk as the lasagne will have gotten really thick, and bringing back to the boil. Gently simmer until piping hot.
• Or freeze until needed.

Looking for more easy, vegan meal ideas?

Check out my super quick Vegan Spanish Chickpea Rice Stew:

Or how about a bowl of hot Traditional ‘Beef’ Stew but Vegan and Plant-based!

For dessert nothing beats this plant-based vegan chocolate pudding!

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Vegan Sweet Potato and Red Lentil Lasagne Soup