Vegetable Lasagna Soup
- 1 tablespoon oil (I use avocado oil)
- 1 small yellow onion, diced
- 2 cups of yellow squash & zucchini, sliced into half circles
- 1/3 cup lentils, uncooked
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 28 oz can crushed tomatoes
- 1 box lasagna noodles (I use a gluten-free, high protein pasta such as Banza)
- 2 big handfuls fresh spinach
- 2.5 tablespoons tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- Crushed red pepper to taste (optional)
- In a large pot heat oil over medium heat. Add onion and cook until soft (3-5 minutes). Add garlic and cook for about 2 minutes more.
- Add tomato paste, basil, oregano and thyme and cook for about one minute or until fragrant.
- Add crushed tomatoes, vegetable broth, salt, pepper, crushed red pepper if using and lentils. Stir well. Bring to a boil and cook over medium-high heat. After 5 minutes, add the squash and zucchini. Cook for another 5 minutes, or until lentils are starting to soften.
- Lower heat to Medium. Break lasagna noodles into pieces about 1 inches long. Add broken noodles to the pot and stir well. Continue to cook for about 15 minutes more, stirring often to prevent the pasta from sticking together.
- When pasta is al dente stir in the spinach. Once spinach is wilted taste the soup and adjust the seasoning as needed.
- Serve and enjoy!