The lentils give this soup a bit of that ground meat texture the carnivores in your life are looking for.
Cuisine: Italian, Vegan
Author: Trish | The infinebalance Food Blog
1vegetable boulillion cubedisolved in half a cup of water
¾cupsof brown lentils
1medium yellow oniondiced
398mlcan tomato sauceI used Hunts
398mlcan diced fire-roasted tomatoes
8driedno-boil lasagna noodles, broken into pieces
3-4handfuls of fresh baby spinach leaves
½cupfresh basil leaves
Vegan Basil Ricotta
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