Lasagna Soup by Vegan Richa

– 1 tsp oil
– 1/2 onion, chopped
– 4 cloves of garlic, chopped
– 1 cup veggies – combination of peppers (carrots, zucchini)
– 1/4 cup red lentils, uncooked. Quick cooking red lentils (split ones) also called masoor dal
– 1 cup tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
– 1 to 1.5 cup diced tomato
– 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
– 1/4 tsp each onion powder (garlic powder)
– 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning)
– 2 cups water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
– 5 oz lasagna sheets (broken into small pieces, or use pasta of choice
– dash of black and white pepper
– pepper flakes to taste
– 1 tbsp nutritional yeast
– 1 cup packed spinach (optional)
– vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve (optional)
– a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min