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Instant Pot Lasagna Soup
  • 1 tsp oil
  • 1/2 onion chopped
  • 4 cloves of garlic chopped
  • 1 cup veggies - combination of peppers , carrots, zucchini
  • 1/4 cup red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
  • 1 cup tomato puree
  • 1 to 1.5 cup diced tomato
  • 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
  • 1/4 tsp each onion powder , garlic powder
  • 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
  • 2 cups water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
  • 5 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
  • 1 tbsp nutritional yeast
  • 1 cup packed spinach , optional
  • vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
  • a tbsp tomato paste, lemon, fennel seeds (optional ingr)
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