Instant Pot Lasagna Soup - Vegan Lasagna Soup - Vegan Richa

Name: Instant Pot Lasagna Soup - Vegan Lasagna Soup - Vegan Richa
Ingredients: 1 tsp oil; 1/2 onion (chopped); 4 cloves of garlic (chopped); 1 cup veggies - combination of peppers (, carrots, zucchini); 1/4 cup red lentils ((uncooked) - quick cooking red lentils (split ones) also called masoor dal); 1 cup tomato puree ((or use any thick tomato sauce such as marinara, pasta sauce or passata)); 1 to 1.5 cup diced tomato; 2 tsp italian seasoning ((1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)); 1/4 tsp each onion powder (, garlic powder); 1/2 to 3/4 tsp salt ((depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)); 2 cups water or veggie broth ((2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)); 5 oz lasagna sheets (, broken into small pieces, or use pasta of choice (I use no boil as they work out the best)); dash of black and white pepper; pepper flakes to taste (, i use about 1/3 tsp); 1 tbsp nutritional yeast; 1 cup packed spinach (, optional); vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve (optional); a tbsp tomato paste, lemon, fennel seeds (optional add ins)

"Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, Red Lentils & basil. 1 Pot weekday meal. Vegan Nut-free Recipe Can be glutenfree..."

INGREDIENTS

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1 tsp oil

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1/2 onion (chopped)

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4 cloves of garlic (chopped)

•

1 cup veggies - combination of peppers (, carrots, zucchini)

•

1/4 cup red lentils ((uncooked) - quick cooking red lentils (split ones) also called masoor dal)

•

1 cup tomato puree ((or use any thick tomato sauce such as marinara, pasta sauce or passata))

•

1 to 1.5 cup diced tomato

•

2 tsp italian seasoning ((1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary))

•

1/4 tsp each onion powder (, garlic powder)

•

1/2 to 3/4 tsp salt ((depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with))

•

2 cups water or veggie broth ((2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies))

•

5 oz lasagna sheets (, broken into small pieces, or use pasta of choice (I use no boil as they work out the best))

•

dash of black and white pepper

•

pepper flakes to taste (, i use about 1/3 tsp)

•

1 tbsp nutritional yeast

•

1 cup packed spinach (, optional)

•

vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve (optional)

•

a tbsp tomato paste, lemon, fennel seeds (optional add ins)

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