Vegan Lasagna Soup

Name: Vegan Lasagna Soup
Total time: 30
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; 28 oz canned crushed tomatoes; 6 cups vegetable broth; ⅓ cup green lentils, rinsed; 8 oz dried lasagna noodles; 3 cups fresh spinach; thinly sliced fresh basil, for serving

Recipe by Rachel Gaewski from tasty.co

Dinner 30 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

1 onion, diced
•

3 cloves garlic, minced
•

2 tablespoons tomato paste
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1 teaspoon dried basil
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1 teaspoon dried oregano

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28 oz canned crushed tomatoes
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6 cups vegetable broth
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⅓ cup green lentils, rinsed
•

8 oz dried lasagna noodles
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3 cups fresh spinach
•

thinly sliced fresh basil, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
Stir in the spinach and let wilt, then serve immediately.
Enjoy!