Vegan Lasagna Soup

• olive oil1 tablespoon
• onion1
• garlic3 clove
• tomato paste2 tablespoon
• dried basil1 teaspoon
• dried oregano1 teaspoon
• canned crushed tomatoes28 ounce
• vegetable broth6 cup
• green lentils⅓ cup
• dried lasagna noodles8 ounce
• fresh spinach3 cup
• thinly sliced fresh basil0

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.

3. 3

   Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.

4. 4

   Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil.

5. 5

   Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.

6. 6

   Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot.

7. 7

   Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.

8. 8

   Stir in the spinach and let wilt, then serve immediately.

9. 9

   Enjoy!