Slow Cooker Vegan Lasagna Soup

connoisseurusveg.com

mary martz

subheading: For the Lasagna Soup:

4 ½ cups vegetable broth

1 medium onion diced

3 garlic cloves minced

¾ 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

subheading: For the Vegan Pesto Ricotta:

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 and pepper to taste

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