Lentil Lasagna Noodle Soup

Ingredients

  • 1️⃣ cook lasagna pieces according to al dente directions
  • 6 lasagna sheets
  • 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

  1. Cook lasagna pieces according to al dente directions

  2. 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

  3. Add seasoning, tomato paste, lentils, mix & cook until fragrant about 2 min

  4. Add vinegar, getting brown bits off of pan

  5. 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 needed6️⃣Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender

  6. Bring back to pot, add basil & spinach

  7. Serve by placing noodles in individual bowls, then spooning soup on top. enjoy

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