This is definitely an easy-to-make soup that marries the favorite flavors of lasagna in a pot. The switch from meat to lentils, is definitely a great option for a hearty, Mediterranean-inspired touch to this meal.
- olive oil
- 1 medium onion, diced
- 3 cups vegetable broth, or combination of half broth, half water
- 3 garlic cloves, minced
- 1/2 cup dried brown lentils
- One, 28-ounce can diced tomatoes, with liquid
- 1/2 cup red wine
- 1/2 Tbsp dried oregano
- 1/2 Tbsp dried basil
- 1/4 tsp ground nutmeg
- 1/2 lb lasagna noodles, broken into pieces
- salt and pepper – optional
In a large soup pot, sauce the onion in olive oil until tender, about 6-8 minutes.
Place next four ingredients (broth, garlic, lentils and tomatoes) into the pot. Bring to a boil and then reduce to medium-low heat to simmer for 20 minutes.
Stir in wine, herbs and spices and simmer for 20 more minutes.
While the broth is simmering, cook the lasagna noodles according to packaging directions.
Add lasagna noodles to the soup; add salt and pepper to taste.
Serve up, and top with cheese if desired.
Source: Modified slightly from The Blue Zones Kitchen
