Name: Vegan Lasagna Soup
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tbsp oil; 1 small onion (diced); 4 garlic cloves (minced); 1 1/2 tsp Italian seasoning; 1 tsp onion powder; 1/2 tsp paprika; 1 1/4 tsp sea salt (or less/more to taste); Black pepper to taste; 1/2 cup (105 g) dry red lentils; 5 cups (1200 ml) water or vegetable broth; 1/2 cup (120 ml) plant-based milk or cream; 1/2 cup (120 ml) tomato sauce ((passata)); 1 tbsp tomato paste; 6 (150 g) lasagna noodles (broken into pieces (you can use gluten-free noodles)); 1/4 cup nutritional yeast; 1/3 cup (80 g) cashew butter ((*see notes)); 1 tbsp lemon juice; Red pepper flakes ((optional)); Vegan ricotta or mozzarella (to garnish (optional)); Fresh herbs (e.g. parsley) (to garnish)