I’m not sure if it’s something that is common world-wide, or just something I picked up when I lived in New York, but one of my favorite meals to have on Christmas Eve/Day is lasagna.

I had never heard of a Christmas Lasagna until I was living in Brooklyn and spent the holidays with some friends and their family…but ever since that year, I look forward to having lasagna at Christmas every year!

This year, I decided to do something a little different. Our holiday menu is already planned, and unfortunately lasagna did not make the cut. However, my brother did ask me to make an appetizer for Christmas Eve. I automatically gravitated towards soup and salad. And then I had the miraculous idea of turning my lasagna into soup and getting to keep my tradition going…but just doing it a little differently.

Making this soup was a lot of fun. I got to play with my tradition, as well as incorporate using one of our Swizzle Sticks to give this soup a lot of flavor.

Our Swizzle Stick is made from pure Himalayan Sea Salt, giving any drink or meal just the right amount of flavor needed with each stir. It’s a conversation starter, for sure, and definitely adds something unique to your kitchen. They make great stocking stuffers as they are the perfect size (and price) and adds something really unexpected to your gift giving this year. They also make great gifts for yourself…who doesn’t want to treat themselves a little every now and then!?

What You Need

·       2 tsp olive oil

·        8 lasagna noodles

·       1 medium white onion, chopped

·       3 garlic gloves, chopped

·       1 tbsp tomato paste

·       1 can diced tomatoes

·       1/3 uncooked red lentils

·       2 tbsp nutritional yeast

·       4 cups vegetable broth

·       3 stirs of salt swizzle stick

·       1/2 tsp pepper

·       1 1/2 tbsp Italian seasoning

·       1/2 cup dairy free, unflavored milk

·       1/2 small lemon seeded & juiced

·       1 cup fresh spinach

·       Garnish- fresh basil, fresh parsley & vegan parmesan


Heat a large pot with oil on medium heat. Once hot, add the chopped onion & cook for 3 minutes.

Add the garlic and cook for an additional 1-2 minutes.

Add the vegetable broth, lentils, canned tomatoes, tomato paste, pepper, and Italian seasoning. Stir three times with Salt Swizzle Stick and bring soup to a boil. (If soup needs more stirring, use a regular spoon – or if you feel it needs more salt, keep using the Swizzle Stick!)

Once the soup is boiling, break the lasagna noodles into bite sized pieces & add to the soup. Cook for 7-8 minutes or until the noodles are completely cooked.

Add the lemon juice, plant milk, nutritional yeast, spinach, & stir.

Remove the pot from the heat. Taste soup and add additional seasoning (salt, pepper, or Italian seasoning) if needed.