Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup. It's easy to make and hearty enough for a meal!
- 1 tablespoon olive oil (stove-top version only)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 ½ cups vegetable broth
- ¾ cup dried brown lentils
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 (14 ounce or 400 gram) 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
- ¼ cup unflavored soy or almond milk
- ¼ pound extra firm tofu, drained
- 3 to 4 tablespoons prepared vegan pesto, to taste
- 1 tablespoon lemon juice
- Salt & pepper, to taste
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Coat the bottom of a large pot with olive oil and place it over medium heat.
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Once the oil is hot, add the onion. Cook it for about 5 minutes, until it begins to soften up.
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Add the garlic and cook it with the onion for about 1 minute, until very fragrant.
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Stir in the broth, lentils, basil, and oregano. Raise the heat and bring the liquid to a boil, then lower the heat and allow the soup to simmer for about 30 minutes, until the lentils are tender but not mushy. Add water to the pot if the liquid reduces too much. Prepare the pesto ricotta (instructions below) while the soup simmers.
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Stir in the crushed and diced tomatoes, noodles and spinach. Continue simmering the soup until the noodles are tender and the spinach is fully wilted, about 8 to 12 minutes.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Place the broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend.
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Set the slow cooker to high and cover. Allow the soup to cook until lentils are just a bit on the firm side, about 2 hours.
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Add the diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more. Prepare the pesto ricotta (instructions below) while the soup cooks.
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Add the noodles and spinach to the slow cooker and give the mixture a stir. Allow the soup to continue cooking until noodles are tender and the spinach is wilted, about 12 minutes.
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Season the soup with salt and pepper to taste.
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Place the cashews and milk into the bowl of a food processor and blend until smooth.
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Add the 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.
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Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.
You may have some extra ricotta. It will keep in the fridge for 4-5 days, or you can freeze it. Use it as a pasta or salad topper, or save it for another batch of soup.
Nutrition information is for the slow cooker version of this recipe. The stovetop version will have a bit more fat and calories due to the inclusion of olive oil.