Lentil Lasagna Noodle Soup
Ingredients
- 12 lasagna sheets, broken in half
- 1 med onion diced
- 1 tbl olive oil
- 3 garlic cloves minced
- 1 tbl Italian seasoning
- 1/2 tsp crushed red pepper
- 2 tbl tomato paste
- 3 tsp red wine vinegar
- 1 cup red lentils
- 28 oz can whol peeled tomatoes
- 1 cup unsweetened coconut milk
- 3 cups water
- 2 tsp 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 med heat, wait till hot, add onions, season liberally with s/p, and sauté 8-10 min until golden and translucent, add garlic, continue to cook while stirring until fragrant 1-2 min
Add seasoning, tomato paste, and cook until paste becomes a deep red about 2 min
Add vinegar, scraping brown bits off the bottom of the pot
Add tomatoes, water, lentils, salt/pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer till lentils are tender, 10-15 min
Add Worcestershire sauce, adjust seasonings if needed
Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor or blender
Bring back to pot, add coconut milk and spinach, heat through till 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. Enjoy!!
