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 ounces canned 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 lasagna pieces according to al dente directions.
On the stovetop, using a large pot or Dutch oven, heat oil over medium heat, wait until hot, add onions, season liberally with salt and pepper, and sauté for 8-10 minutes until golden and translucent, add garlic, and continue to cook while stirring until fragrant, about 1-2 minutes.
Add Italian seasoning, tomato paste, and cook until the paste becomes a deep red, about 2 minutes.
Add red wine vinegar, scraping brown bits off the bottom of the pot.
Add tomatoes, water, lentils, salt and pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer until lentils are tender, 10-15 minutes.
Add 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 coconut milk and spinach, heat through until warmed and spinach has wilted, then top with fresh basil and vegan parm.
Serve by placing noodles in individual bowls, then ladling soup on top, and top with fresh basil and vegan parm.
