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Zucchini Lasagna Soup with Lentils

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion diced
  • 1 carrots peeled, diced
  • 2 celery stalks diced
  • 2 large garlic cloves minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 5 cups vegetable stock
  • 2 cups water
  • 1 bay leaf
  • 1 cup dry brown lentils
  • 2 medium zucchinis Blade A, noodles trimmed
  • ¼ cup fresh basil leaves
  • shredded mozzarella cheese to garnish (about ½ cup)


  • Heat the oil in a large saucepot over medium-high heat. Once the oil is shimmering, add the onion, carrot, and celery. Cook until vegetables sweat, 5-7 minutes. Add garlic, red pepper flakes, oregano, and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the crushed tomatoes, vegetable stock, water, bay leaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer, about 15-20 minutes or until lentils are cooked through.
  • Meanwhile, spiralize the zucchinis on Blade A and trim the noodles with kitchen shears.
  • Once lentils are cooked through, stir in the basil and zucchini noodles and let cook for 5 minutes or until zucchini noodles are al dente.
  • Ladle the soup into bowls and garnish with mozzarella. Serve warm.

Recipe Notes

Per serving (1 out of 6-8) - calories: 225, fat: 6g, saturated fat: 2g, carbs: 32g, fiber: 13g, sugars: 9g, protein: 13g, sodium: 543mg