Cooking Instructions

• Rinse lentils under running water and set aside.
• Chop the onion and mince the garlic.
• Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add the garlic and sauté for a further one minute.
• Add all spices, the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth. Stir and bring to a boil.
• Break the lasagna noodles into smaller pieces. Once the soup boils, add the noodles and cook for about 9-10 minutes or until the noodles are al dente.
• Add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
• Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
• Serve immediately and garnish with fresh herbs and vegan ricotta cheese. Enjoy!
• The soup will thicken over time. Add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 4-5 days.