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 ounce 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 until hot, add onions, season liberally with salt and pepper, and sauté 8-10 minutes until golden and translucent, add garlic, and continue to cook while stirring until fragrant, 1-2 minutes.
Add seasoning and 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 and adjust seasonings if needed.
Using an 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, 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.
Notes
This is a cozy and creamy tomato soup with protein and noodley goodness, perfect to make on rainy days.
