A simple vegan lentil lasagna soup. This easy and comforting soup is packed with flavor and requires less than 30 minutes of work. Top it with vegan parmesan and you’ll have a delicious and nutritious vegan dinner.

Lentil Lasagna Soup [Vegan]

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Cooking Time



  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, finely minced
  • 3 cups cremini mushrooms, diced
  • 2 cups crushed tomatoes, canned
  • 1 cup diced tomatoes, canned
  • 8 cups vegetable broth, low-sodium
  • 1 cup dried green lentils
  • 1 teaspoon oregano, dried
  • 1 teaspoon basil, dried
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon salt, more or less to taste
  • Pepper to taste
  • 5 lasagna noodles, broken into bite-sized pieces


  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 5 minutes or until golden and fragrant. Sprinkle with salt and pepper.
  2. Add the mushrooms and sauté for another 5-10 minutes or until the liquid from the mushrooms has evaporated. Cook them closer to 10 minutes to bring out the flavors.
  3. Add the canned tomatoes, vegetable broth, lentils, oregano, basil and thyme. Bring to a boil, then reduce to low-medium heat and simmer for 30 minutes or until the lentils are cooked through.
  4. Bring the soup to a boil one more time and add the noodle pieces. Cook over medium-high heat until the noodles are cooked to your liking (follow the package's instructions). Taste and add more salt or pepper as needed. Serve immediately with vegan parmesan if desired.


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