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 lasagna pieces according to al dente directions
On 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 8-10 minutes until golden and translucent, add garlic, continue to cook while stirring until fragrant 1-2 minutes
Add seasoning, tomato paste, and cook until paste becomes a deep red about 2 minutes
Add 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 Worcestershire sauce, adjust seasonings if needed
Using immersion blender, pulse soup until smooth, or transfer in batches to a food processor or blender
Bring back to pot, add coconut milk and spinach, heat through until warmed and spinach has wilted, top with fresh basil and vegan parm
Serve by placing noodles in individual bowls, then ladling soup on top, top with fresh basil and vegan parm
