One Pot Vegan Lasagna Soup

frommybowl.com

Charmaine

subheading: For the Soup:

2 tablespoons olive oil

1 large yellow onion, diced

3 tablespoons (50 g) tomato paste

2 carrots, peeled and diced

3 to 5 garlic cloves, minced

1 ½ tablespoons Italian seasoning

½ teaspoon black pepper, plus more to taste

1 teaspoon sea salt, plus more to taste

1 14.5 ounce (411 g) can petite diced tomatoes*

1 14.5 ounce (411 g) can crushed tomatoes*

½ cup (93 g) dry brown lentils (see notes for canned)

5 cups (1180 mL) low-sodium vegetable broth

3 cups (710 mL) water, plus more if necessary

8 ounces (225 g) Campanelle pasta or broken lasagna noodles*

3 ounces (85 g) baby spinach

subheading: For serving:

½ cup Vegan Ricotta

Shredded vegan mozzarella cheese ( optional)

Fresh basil and/or parsley, to sprinkle on top

Directions at frommybowl.com

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