Lentil Lasagna Noodle Soup
Ingredients
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
Directions
Cook the lasagna pieces according to al dente directions.
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.
Add the spices, tomato paste and cook for about 2 minutes until the tomato paste turns dark red.
Scrape off the brown bits at the bottom of the pan and add the vinegar.
Add tomatoes, water, lentils, salt/pepper, mix, grate the tomatoes, bring to a boil, then cook until the lentils are soft, 10-15 min.
Add Worcestershire sauce, adjust seasonings if needed.
Pulse the soup until smooth using an immersion blender or transfer in batches to a food processor/blender.
Return to saucepan, add coconut milk and spinach, heat until warmed through and spinach wilted.
Garnish with fresh basil.
https://freerecipenetwork.com/lentil-lasagna-noodle-soup/