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Always eager to try something new. I came across this video for a one pot meal on Tasty for Vegan Lasagna Soup. I’m excited to try anything that requires less dishes. Plus I welcome the opportunity to change up my meals. Most of the ingredients are pantry staples or easy to come by, no odd or exotic ingredients.
My substations: One of these days I’m gonna follow a recipe exactly as written. Today is not that day.
- I used Italian season instead of the dry basil & oregano. And I doubled the amount from 2 teaspoons to 4.
- Used 5 cups of vegetable broth instead of 6.
- Added a pantry full of other spices. The salt level was plentiful because of the broth.
- A dash of sweetener to take the bite out of the acid from the tomatoes.
- Cooked my lentils from 25 minutes instead of the 10. Not sure what kind of green lentils they use that cook down in only 10 minutes.
What would I do differently next time:
- Use bite size pasta such as bow tie, fusilli, or something fun like campanelle. While making the dish I couldn’t understand the need for lasagna noodles only to break them down later. Just avoid that step all together. As a bonus the other noodles are usually cheaper than lasagna noodles.
The next day this soup was much better as all the flavors had time to infuse. I can even see how this could resemble lasagna that fell apart on your plate. While I would make this recipe again, I’ll just call it spaghetti.
