Cozy Lentil Lasagna Soup
Ingredients
- 1 Tbsp avocado oil
- 8 uncooked lasagna noodles
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 cup uncooked green lentils
- 1 can chickpeas
- 1 large zucchini, diced
- 2 Tbsp nutritional yeast
- 5 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 Tbsp Italian seasoning
- 1/2 cup cashews, soaked
- 1/2 small lemon, seeded and juiced
- 1 cup fresh spinach
Preparation
Heat a large pot to medium heat and add oil. Add the chopped onion and garlic, sauté for 5 minutes.
Add 4 cups vegetable broth, lentils, chickpeas, canned tomatoes, tomato paste, and Italian seasoning and bring to a boil. Bring down to a simmer and cook for 7 minutes.
Use a blender to blend soaked cashew with 1 cup of vegetable broth. Add to pot.
After 7 minutes, break the lasagna noodles into bite sized pieces and add them to the soup. Add diced zucchini and cook for 7-8 minutes.
Add the lemon juice, nutritional yeast, fresh spinach, and stir. Remove the pot from the heat.
Taste soup and add additional seasoning if needed.
