Birthday lunch! ? Vegan One-Pot Healthy Lasagna Soup ?♀️ made with Lentils, Eggplant, Mushrooms and Tomato Sauce. (Recipe below)
As you may have noticed in my previous posts, my recipes aren’t always the most detailed or precise because I personally never follow the exact instructions when cooking. I consider that we each have our preferences that we individually know and we should cook and eat accordingly. So here’s my « recipe » for this delicious Lasagna, and feel free to customize it to your taste!
-Cooked Lentils (or canned)
-Tomato Juice / Paste
-Vegetables of your choice (I went for Cooked Eggplant and Mushrooms)
-In a casserole, add some water (or Olive Oil, but I personally barely cook with oil) then add some chopped onions and garlic
-When the water starts to boil, add the chopped tomatoes, the tomato juice / paste, some lemon juice, the chopped and cooked eggplants, lentils, and mushrooms (or vegetables of your choice)
-Add the spices, and mix.
-Add more water (depending on how much much water you want in your dish and how much of a soup you want it to be ?)
-Add the Lasagna Sheets
-Make sure to delicately separate the sheets every now and then to be sure they don’t stick together
-As the lasagna begin to cook, delicately mix with the other ingredients while making sure you don’t tear the sheets apart.
-When you feel like the lasagna is cooked to your taste, serve, and add some fresh tomatoes, basil and black pepper on top.
Enjoy and let me know how you liked your lasagna if you happen to try this recipe! ?
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