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Lentil Lasagna Soup ??? A cozy & creamy tomato soup, with plenty of protein & noodley goodness. I’m back to work tomorrow & the kids are back to school. I just wanted to create a warm hug ⛄️ cause I’m not ready for summer vacay to come to an end ?Happy Wednesday foodie friends!! What you need: 6 lasagna sheets, each broken into thirds,1 onion diced, 1 tbl olive oil, 3 garlic cloves finely chopped, 1 tbl Italian seasoning, 2 tbl tomato paste, 3 tsp red wine vinegar, 1 cup cooked lentils green or brown, 28 oz can peeled tomatoes, 1 can unsweetened coconut milk, 1-1 1/2 cups water, 2 tsp vegan Worcestershire sauce,1/4 cup chopped fresh basil, 1 handful spinach (optional) What you do:
1️⃣ Cook lasagna pieces according to al dente directions
2️⃣ On stovetop, using a pot, over med heat add olive oil, wait till hot, add onions, pinch of salt & sauté 8-10 min until light brown, add garlic, continue to cook 1 min longer
3️⃣Add seasoning, tomato paste, lentils, mix & cook until fragrant about 2 min
4️⃣Add vinegar, getting brown bits off of pan
5️⃣Add tomatoes, coconut milk, water, salt/pepper, mix, mashing tomatoes into pieces, bring almost to a boil, then simmer 15-20 min, add Worcestershire sauce, adjust seasonings if needed
6️⃣Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
7️⃣Bring back to pot, add basil & spinach
8️⃣Serve by placing noodles in individual bowls, then spooning soup on top. enjoy!!
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