Name: One Pot Vegan Lasagna Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 null large yellow onion (diced); 3 tbsp tomato paste; 2 null carrots (peeled and diced); 4 null garlic cloves (minced); 1.5 tbsp Italian seasoning; 0.5 tsp black pepper (plus more to taste); 1 tsp sea salt (plus more to taste); 14.5 oz canned diced tomatoes; 14.5 oz crushed tomatoes; 0.5 cup dry green lentils ((see notes for canned)); 5 cup low-sodium vegetable broth; 3 cup water (plus more if necessary); 8 oz Campanelle pasta (or broken lasagna noodles (see note)); 3 oz baby spinach; 0.5 cup vegan ricotta; null null shredded vegan mozzarella cheese (optional); null null fresh basil (to sprinkle on top); null null parsley (to sprinkle on top)

Instructions

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1

Warm the olive oil (2 tbsp) in a large pot. Add the yellow onion (1 large) and a pinch of [sea salt] and sauté for 5 minutes. Stir in the carrots (2) and tomato paste (3 tbsp), sauté for an additional 3 minutes. Add the cloves (4 garlic), Italian seasoning (1.5 tbsp), black pepper (0.5 tsp), and sea salt (1 tsp). Sauté for 1 more minute until fragrant.
2

Add the canned diced tomatoes (14.5 oz), crushed tomatoes (14.5 oz), and dry green lentils (0.5 cup) to the pot. Pour in the low-sodium vegetable broth (5 cups) and water (3 cups). Bring to a boil, then reduce heat to medium-high and simmer for 11 minutes, stirring occasionally, until lentils are almost cooked.
3

Add the Campanelle pasta (8 oz) to the pot and simmer for 6 minutes, stirring occasionally, until pasta is cooked. Reduce heat if splattering. Turn off heat and stir in baby spinach (3 oz) until wilted. Season with additional [sea salt] and [black pepper] to taste. Thin with more [water] or [low-sodium vegetable broth] if needed.
4

Divide soup into bowls and top with vegan ricotta (0.5 cup), [shredded vegan mozzarella cheese], and [fresh basil] and/or [parsley].