Slow Cooker Vegan Lasagna Soup

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 3/4 cup Brown lentils, dried
  • 3 Garlic cloves
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 3 cups Spinach, leaves
  • 2 (14 ounce can Tomato

• Refrigerated

  • 1/4 cup Soy or almond milk, unflavored
  • 1/4 lb Tofu, extra firm

• Canned Goods

  • 4 1/2 cups Vegetable broth

• Condiments

  • 1 tbsp Lemon juice
  • 3 tbsp Pesto, prepared vegan

• Pasta & Grains

  • 8 Lasagna noodles

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on connoisseurusveg.com

Description

Ingredients

• 4 1/2 cups vegetable broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3/4 cup dried brown lentils
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can crushed tomatoes
• 8 lasagna noodles, broken into pieces
• 3 cups chopped spinach leaves
• 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
• 1/4 cup unflavored soy or almond milk
• 1/4 pound extra firm tofu, drained
• 3 to 4 tablespoons prepared vegan pesto (to taste)
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

• Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.
• Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.
• Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.
• Season the soup with salt and pepper to taste.
• Place cashews, and milk into food processor and blend until smooth. Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.
• Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.