Lentil Lasagna Noodle Soup
Ingredients
- 12 lasagna sheets, broken in half
- 1 medium onion, diced
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 3 teaspoons red wine vinegar
- 1 cup red lentils
- 28 oz can whole peeled tomatoes
- 1 cup unsweetened coconut milk
- 3 cups water
- 2 teaspoons vegan Worcestershire sauce
- 1 handful spinach (optional)
- 1/4 cup chopped fresh basil
Preparation
Cook the lasagna pieces according to al dente directions.
On the stovetop, using a large pot or Dutch oven, heat the olive oil over medium heat, wait until hot, add the diced onions, season liberally with salt and pepper, and sauté for 8-10 minutes until golden and translucent, then add the minced garlic and continue to cook, stirring, until fragrant, about 1-2 minutes.
Add the Italian seasoning and tomato paste, and cook until the paste becomes a deep red, about 2 minutes.
Add the red wine vinegar, scraping brown bits off the bottom of the pot.
Add the whole peeled tomatoes, water, red lentils, salt and pepper, mix everything, mash the tomatoes into pieces, bring to a boil, then simmer until the lentils are tender, about 10-15 minutes.
Add the vegan Worcestershire sauce and adjust seasonings if needed.
Using an immersion blender, pulse the soup until smooth, or transfer in batches to a food processor or blender.
Return the soup to the pot, add the unsweetened coconut milk and spinach, heat through until warmed and the spinach has wilted, then top with fresh basil and vegan parmesan.
Serve by placing the cooked noodles in individual bowls, then ladling the soup on top, and garnish with fresh basil and vegan parmesan.
