Vegan Lasanga Soup – Slow Cooker Method
The lentils give this soup a bit of that ground meat texture the carnivores in your life are looking for.
Servings: 4 servings
Ingredients
- 2 cups water
- 2 cups vegatble stock
- 1 vegetable boulillion cube disolved in half a cup of water
- ¾ cups of brown lentils
- 2 teaspoons Italian seasonings
- 1 medium yellow onion diced
- 2-3 cloves of garlic minced
- 398 ml can tomato sauce I used Hunts
- 398 ml can diced fire-roasted tomatoes
- 8 dried no-boil lasagna noodles, broken into pieces
- 3-4 handfuls of fresh baby spinach leaves
- ½ cup fresh basil leaves
- Vegan Basil Ricotta
Instructions
- In the base of the slowcooker add water, stock and disolved vegetable boullion cube (use 4 ½ cups of liquid in total), diced onion, garlic, lentils and dried Italian seasonings. Set slow-cooker to high heat. Plan for a total cooking time of 3-4 hours.
- After 2 hours check to see if lentils are tender, if mostly tender add tomaote sauce and diced tomatoes. Cook for another hour or so until piping hot. At this point, you can set this to keep warm until about 30 minutes before serving.
- 30 minutes before serving, return heat to high. Add no-boil noodles and cook until tender, 10-15 minutes. Then add spinach and fresh basil. Cook until just wilted. Serve