Lentil Lasagna Noodle Soup

What you need:

12 lasagna sheets, broken in half

1 med onion diced, 1 tbl olive oil

3 garlic cloves minced, 1 tbl Italian seasoning

1/2 tsp crushed red pepper, 2 tbl tomato paste

3 tsp red wine vinegar

1 cup red lentils

28 oz can whol peeled tomatoes

1 cup unsweetened coconut milk

3 cups water, 2 tsp vegan Worcestershire sauce

1 handful spinach (optional)

1/4 cup chopped fresh basil

What you do:

Cook lasagna pieces according to al dente directions.

On stovetop, using a large pot or dutch oven, heat oil over med heat, wait till hot, add onions, season liberally with s/p, & sauté 8-10 min until golden & translucent, add garlic, continue to cook while stirring until fragrant 1-2 min.

Add seasoning, tomato paste, & cook until paste becomes a deep red about 2 min.

Add vinegar, scraping brown bits off the bottom of the the pot.

Add tomatoes, water, lentils, salt/pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer till lentils are tender, 10-15 min.

Add Worcestershire sauce, adjust seasonings if needed.

Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
Bring back to pot, add coconut milk & spinach, heat through till warmed & spinach has wilted. Top with fresh basil & vegan parm.

Serve by placing noodles in individual bowls, then ladling soup on top. Top with fresh basil & vegan parm. Enjoy!!