Lasagna Soup

Lasagna Soup 1 tsp. oil 1/2 onion (chopped) 4 cloves of garlic (chopped) 1/4 cup (48 g) red lentils (uncooked) – quick-cooking red lentils (split ones) also called masoor dal 1 cup tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata) 2 cups water or veggie broth 5 oz lasagna sheets dash of black and white pepper pepper flakes to taste 1 tbsp. nutritional yeast 2 tsp. Italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, a generous dash of thyme/sage, and rosemary) 1/4 tsp. each onion powder, garlic powder 1/2 to 3/4 tsp. salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with) 1 cup veggies (149 g) – a combination of peppers, carrots, and zucchini 1 to 1.5 cup diced tomato 1 cup (30 g) packed spinach (optional) Vegan pesto, vegan ricotta or mozzarella, vegan butter/garlic bread to serve (optional) A tbsp. tomato paste, lemon, fennel seeds (optional) Heat oil in the Instant Pot in Sauté setting. Add the onion, garlic, and a pinch of salt when warm. Cook for two minutes, stirring regularly. Add the vegetables and blend in. Add the red lentils, the tomato, salt, seasoning, onion powder, and garlic powder and mix. Add a tbsp. of tomato paste for extra tomato flavor (optional). Add the lasagna sheets and water, and then blend properly. (Make sure to use small bits and blend them well so they don’t stick) Cover the lid and cook on Manual for 3 minutes. Allow the pressure to relax for 10 minutes, then, if there is still pressure in the container, manually release it carefully and open the lid. Mix the black pepper, the pepper flakes, and the nutritional yeast. Taste and season with salt and spice (Italian herbs, onion/garlic powder). Add some more salt, broth, and tang (lemon) if needed to balance. Fold in the spinach if you have it. Let it sit for a minute. Serve with pesto/basil and/or vegan ricotta/mozzarella and garlic bread. You certainly need some vegan cheese for a more lasagna taste. Fold in some into the soup while it’s still hot and use some more to garnish. NOTES: This time might need adjustment based on your lasagna sheets or pasta. Pressure Cook for around half the period stated in the package. So, 5 or 6 minutes if the box says 11 minutes of boiling time. I choose not to boil lasagna sheets as they give me uniformly cooked results more often than regular.