Zucchini Lasagna Soup with Lentils

gluten freeveganvegetarian
Zucchini Lasagna Soup with Lentils

Zucchini Lasagna Soup with Lentils

Last week’s weather was brutal – the Monday night storm (which I missed, because I was traveling) and the lingering frigid temperatures that lasted through the week.

All I craved was soup! I had lentil soup as a late afternoon “snack” on Thursday and Friday, trying to thaw out.

Since we’re ALMOST in the 50s temperature, I figured I’d share a healthy, warming soup to get us there.

Zucchini Lasagna Soup with Lentils

If you’ve ever had lasagna soup, you know how comforting and filling it is. The lasagna noodles fill up the soup and soak up the flavors of the soup.

This zucchini noodle version replaces the lasagna noodle with, well, zucchini noodles.

We use Blade A for this soup to create ribbon-style noodles with resemble the consistency of true lasagna noodles. It works so well, you won’t miss the lasagna!

Zucchini Lasagna Soup with Lentils

For this version, I chose to make it vegetarian-friendly, so I used lentils, but if you want to make a true lasagna-style soup, you could stir in some ricotta, you could use ground beef or sausage – just customize it to your favorite lasagna.

Consider it a deconstructed lasagna in a soup.

Happy Sunday, everyone! If you’re meal planning, add this one to the list!

ALSO, if you didn’t find out through my posts on social media, BOTH of my cookbooks are currently 50% and 60% off on Amazon – you can get Inspiralized and Inspiralize Everything for LESS than $19!

My second cookbook, Inspiralize Everything, is only $9.99. Grab your copy before the flash sale ends!

My first cookbook, Inspiralized, is only $8.87. Grab your copy while the flash sale lasts!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Zucchini Lasagna Soup with Lentils

Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients

  • 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)

Instructions

  • 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.

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

Zucchini Lasagna Soup with Lentils

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

18 comments

Roxanne Mordh says:
Your Pin It buttons have not been working for about a week now!!! Please fix it, thanks.
Ali Maffucci says:
Thanks for letting us know, we'll work on this!
Veronica says:
Hi Ali, first of all I love love love the inspiralizer and how many yummy recipies you can do with it! It is so much fun and my toddler is eating more veggies thinking they are spaghetti hehe...My only difficulty is that I am not familiar with cups as measurements for the ingredients, are grams included too in your books or only Cups? Would you kindly specify on the website or somewhere the exact converted measurements to the cups you usually use in your recipies? I'd be most grateful, thanks for all the Inspiralization! Always looking forward to your posts x
Ali Maffucci says:
Are you in the UK? If you are, there's a UK edition of my cookbook where things are in grams and those measurements!
Veronica says:
Thanks ever so much for your time and your kind reply Ali, I'm so happy! Yes, I'm in the UK :-), I will definitely check it out!! Thanks a million again x
Sue says:
What?????? "If you’ve never had lasagna soup, you know how comforting and filling it is. "
Amanda says:
this looks lovely, Ali - and would taste even better next day im sure - a great work lunch option!!!
I love lentils! Such a power food. Great idea to use them in chili, thanks for the recipe!
Karen says:
This dish is absolutely delicious! Great recipe.
Al says:
When/where does the water get incorporated?
Ali Maffucci says:
With the vegetable stock, the recipe has been updated!
Barbara says:
Made this for dinner tonight. Subbed fennel bulb for onion and used half of the tomatoes called for. No cheese but no problem- this turned out great!
Mary Beth says:
I'll make this over the weekend, and freeze some for lunches in the coming week or two -- it looks delicious. Hope it freezes well (don't want mushy "lasagna" noodles!) Ali, I jumped right on that Amazon Flash Sale a couple of weeks ago and got "Inspiralize Everything" -- so now I have both cookbooks! Yay!
Ali Maffucci says:
Yay, thank you so much!
Alice says:
I made this for dinner and it's great! In addition to all the ingredients listed, I added fresh oregano, spicy Italian chicken sausage and some Frontier Pizza Seasoning.
Sophia Goslings says:
Hi! I just upgraded my spiralizer to your inspiralizer and am super excited as it worked so much smoother and clean-up was so much better. AND this soup is currently cooking on my stove :-) I have a question about the WW smart points; I was wondering how you got to 7sp per serving? According to my calculations it is 3SP per serving unless you were counting the mozzarella? I assumed since it said optional and no amount was listed you didn't... The only 3 items with points (since veggies are free) that I can find are the lentils (16sp/cup), olive oil (4sp/Tbsp) & stock (3sp/5cups) and those total 23SP. Divided by 7 that equals 3SP...
Sophia Goslings says:
I just noticed it doesn't say optional and DOES list a measurement for the mozzarella OOPS ;-) but with that it still only comes out to 4SP in my calculations...

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...