The best wintertime comfort food that’s actually good for you. A giant plate of messy lasagna is one of those things I always missed when I first went vegan. It has taken me awhile to find or make WFPB recipes that replace the meals I used to love, so I’m happy that now I can have lasagna again!
It’s WFPB. SOS-free.
Health benefits:
- The healthiest thing about this lasagna is that the ingredients work together to give you maximum nutrient benefits!
- Your body will thank you for such a high dose of varied veggies.
How easy is this recipe?
Chopping vegetables takes a bit of time, but that’s basically all there is to this recipe. If you go the lasagna noodle route, that takes a bit longer. I’m lazy so I usually use eggplant. I feel like lasagna noodles are more of a “special occasion” kind of thing. Or if you want it to taste “like the original.”
Red Lentil Taco Soup
4
servings20
minutes20
minutesIngredients
1 can no salt added diced tomatoes
3/4-1C red lentils
1 3/4 C water (OR almost 1 can coconut cream)
1/2 can tomato paste
Almost 1 packet of Siete brand Mild taco seasoning.
1/2 can sweet corn
1 can pinto or black beans
1/4-1/2 tsp cayenne pepper
Small bunch cilantro
Directions
- Add all ingredients to large sauce pan.
- Simmer on low until lentils are soft but not too soft.
- Remove from heat.
- Garnish with cilantro.
- Serve with salt-free tortilla chips.
Recipe Video
Notes
- I have to say, it is necessary to use the Siete brand for the taco seasoning! These things normally don’t matter but this time it does. I normally use low sodium taco seasoning packets and I tried that with this and it wasn’t as good. The particular spice mix in Siete is exactly the warmth that brings this recipe together, so I highly recommend sticking with it. There is no other salt added to the recipe anyway, so I don’t worry about too much sodium.
- No utensils required. I recommend eating with tortilla chips. My favorite chips— and the only kind I use because they’re salt free — are these.