Lasagna Soup

Lasagna Soup

Time to Make: 1 hour
Serves 4

Directions: 

1. Prepare the lentils first. Add the lentils to a small pot filled halfway with water. Bring to a boil and then simmer with the lid on for about 4 minutes. Remove the pot from the stove, but keep the lid on and let it sit for 2 more minutes. Then drain the water and set aside.
2. Prepare the cashew ricotta. Soak the cashews in hot water for at least ten minutes. Then drain the water and add the cashews to a small cup blender along with fresh water, olive oil and salt. Blend until smooth. The end result will be on the thicker side, but completely smooth. Set aside.
3. Finely chop the onion. Add to a large pot with 1-2 tsp of oil over medium heat.
4. Once the onion begins to cook, add the mushrooms and garlic. Using a food processor to finely chop the mushrooms works the best.
5. Let the vegetables cook for a few minutes, then add the Italian seasoning, salt and pepper.
6. Next, add the crushed tomatoes and the vegetable broth. Start with 1 cup of the broth and add more later if you want a more liquid soup.
7. Bring to a boil, add the noodles to the mixture and reduce the heat to low. Cook for 15-20 minutes until the noodles are cooked.
8. Divide among bowls and top with fresh basil and the cashew ricotta.