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Lentil Lasagna Noodle Soup

Lentil Lasagna Noodle Soup

Lentil Lasagna Noodle Soup

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/

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