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!!
