Slow Cooker Vegetarian Lentil Lasagna Soup
This comforting slow cooker soup reimagines the classic flavors of lasagna into a hearty, protein-packed bowl of goodness. Combining earthy brown or green lentils with a slow-simmered, herb-infused tomato base, this dish captures the essence of a traditional trattoria meal. It is a perfect, hands-off solution for busy weeknights, offering a nutritious and fragrant plant-based dinner that warms the soul without the tedious layering process of traditional lasagna.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
1 cup dried brown or green lentils, rinsed
1 cup yellow onion, diced
4 cloves garlic, minced
28 ounces crushed tomatoes
4 cups vegetable broth
1 cup broken lasagna noodles or small pasta shapes
1 tablespoon dried basil
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
1 cup ricotta cheese for serving
Salt and black pepper to taste
Instructions
Place the lentils, onions, garlic, crushed tomatoes, vegetable broth, basil, parsley, and red pepper flakes into the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until lentils are tender.
Stir in the pasta during the last 30 minutes of cooking until al dente.
Season with salt and pepper to taste.
Serve in bowls topped with a generous dollop of ricotta cheese.
Notes
Ensure lentils are thoroughly rinsed and picked over before adding to the pot. If the soup becomes too thick upon adding pasta, stir in an additional half cup of vegetable broth. Store leftovers in an airtight container for up to 3 days.