Hearty 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 oil over medium heat until hot, add the onions, season liberally with salt and pepper, and sauté for 8-10 minutes until golden and translucent, then add the 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 the brown bits off the bottom of the pot.
Add the tomatoes, water, lentils, salt and pepper, mix well, mashing the tomatoes into pieces, bring to a boil, then simmer until the lentils are tender, 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 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 noodles in individual bowls, then ladling the soup on top, and top with fresh basil and vegan parmesan.
