Lentil Lasagna Noodle Soup

What you’ll need:

12 lasagna sheets cut in half,

1 medium chopped onion,

1 tablespoon olive oil,

3 cloves of minced garlic,

1 tablespoon Italian seasoning,

1/2 teaspoon crushed red pepper,

2 tablespoons tomato paste,

3 tablespoons red wine vinegar,

1 cup red lentils,

28 ounces whole peeled tomatoes,

1 cup unsweetened coconut milk,

3 cups water,

2 teaspoons vegan Worcestershire sauce,

1 handful of spinach (optional)

1/4 cup fresh chopped basil

What have you done:

1. Cook the lasagna pieces according to al dente directions.
2. On the stove, using a large saucepan or dutch oven, heat the oil over medium heat, wait until warm, add the onions, add plenty of seasoning and sauté for 8-10 minutes until golden and translucent, add garlic, continue cooking until fragrant 1-2 minutes, stirring until.
3. Add the spices, tomato paste and cook for about 2 minutes until the tomato paste turns dark red.
4. Scrape off the brown bits at the bottom of the pan and add the vinegar.
5. Add tomatoes, water, lentils, salt/pepper, mix, grate the tomatoes, bring to a boil, then cook until the lentils are soft, 10-15 min.
6. Add Worcestershire sauce, adjust seasonings if needed.
7. Pulse the soup until smooth using an immersion blender or transfer in batches to a food processor/blender.
8. Return to saucepan, add coconut milk and spinach, heat until warmed through and spinach wilted. Garnish with fresh basil and vegan parm
9.  Place the noodles in separate bowls and serve with a soup ladle on top. Garnish with fresh basil and vegan parm. Entertainment!!