Lentil Lasagna Soup
Ingredients
- 6 lasagna sheets
- each broken into thirds
- 1 onion diced
- 1 tbl olive oil
- 3 garlic cloves finely chopped
- 1 tbl Italian seasoning
- 2 tbl tomato paste
- 3 tsp red wine vinegar
- 1 cup cooked lentils green or brown
- 28 oz can peeled tomatoes
- 1 can unsweetened coconut milk
- 1-1 1/2 cups water
- 2 tsp vegan Worcestershire sauce
- 1/4 cup chopped fresh basil
- 1 handful spinach (optional)
Preparation
Cook lasagna pieces according to al dente directions
On stovetop, using a pot, over med heat add olive oil, wait till hot, add onions, pinch of salt & sauté 8-10 min until light brown, add garlic, continue to cook 1 min longer
Add seasoning, tomato paste, lentils, mix & cook until fragrant about 2 min
Add vinegar, getting brown bits off of pan
Add tomatoes, coconut milk, water, salt/pepper, mix, mashing tomatoes into pieces, bring almost to a boil, then simmer 15-20 min, add Worcestershire sauce, adjust seasonings if needed
Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
Bring back to pot, add basil & spinach
Serve by placing noodles in individual bowls, then spooning soup on top