Creamy Vegan Lasagna Soup

elavegan.com

Peaceful Vegan

Always vegan. The easier, the better.

½ tbsp oil

1 small onion diced

4 garlic cloves minced

1 ½ tsp Italian seasoning

1 tsp onion powder

½ tsp paprika

1 ¼ tsp sea salt or less/more to taste

Black pepper to taste

½ cup ( 105 g) dry red lentils

5 cups ( 1200 ml) water or vegetable broth

½ cup ( 120 ml) plant-based milk or cream

½ cup ( 120 ml) tomato sauce (passata)

1 tbsp tomato paste

6 ( 150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)

¼ cup nutritional yeast

⅓ cup ( 80 g) cashew butter (*see notes)

1 tbsp lemon juice

Red pepper flakes (optional)

Vegan ricotta or mozzarella to garnish (optional)

Fresh herbs (e.g. parsley) to garnish

Note: Ingredients may have been altered from the original.

Directions at elavegan.com

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