Instant Pot Lasagna Soup

veganricha.com

Alicia Jacobs

1 tsp oil

½ ( 0.5 ) onion chopped

4 cloves of garlic chopped

1 cup ( 149 g) veggies - combination of peppers , carrots, zucchini

¼ cup ( 48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal

1 cup ( 9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)

1 to 1.5 cup ( 5.26 oz) diced tomato

2 tsp italian seasoning (1 tsp basil and ½ tsp oregano, parsley, generous dash of thyme/sage and rosemary)

¼ tsp ( 0.25 tsp) each onion powder , garlic powder

½ to ¾ tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use ¾ tsp with)

2 cups ( 470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)

5 oz ( 5 to 6 oz) lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)

dash of black and white pepper

pepper flakes to taste , i use about ⅓ tsp

1 tbsp nutritional yeast

1 cup ( 30 g) packed spinach , optional

vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional

a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer