Slow Cooker Lasagna Soup

Having dinner ready when I get home from a busy day is the best! Honestly, it takes so much pressure off and makes the evening go so much smoother. This one is similar to a lasagna taste but in a soup form. Warm comfort food that's easy to make. It's full of fibre from the vegetables and lentils. Lots of protein to keep you satisfied from the cashew cream and the lentils. This is vegan and can be gluten free if necessary if you use gluten free lasagna noodles. Throw everything in the slow cooker and with minimal work at the end you have a filling meal to enjoy. 

6 cups     Vegetable broth
1 cup.      Green or brown lentils, rinsed.
1 tsp.       Dried basil
1 tsp.       Dried Oregano
1 tsp.       Chili pepper flakes
1 can       Tomato sauce
1              Carrot, grated
2 cups.     Zucchini, grated
4              Cloves garlic, minced
1              Onion, diced 
salt and pepper to taste

Add after the soup is cooked
12           Lasagna noodles, broken into bite-sized pieces
1 Tbsp.   Lemon
2 cups.    Spinach, chopped

For Cashew Cream
1 cup.      Raw cashews (soaked in boiling water when soup goes in the slow cooker, but to use when soup is done).

 1. Put onion, garlic, zucchini, carrot, vegetable broth, tomato sauce, rinsed lentils, basil, oregano, chili pepper flakes and salt and pepper into the slow cooker and stir. 
2. Set the slow cooker to high and cook for 4 hours or low for 6 hours.
3. Cover cashews with boiling water and let soak while the soup cooks. 
4. Once the soup is cooked, add spinach, noodles and lemon juice and cook on high power 10-15 minutes or until the noodles are tender.
5. Drain cashews and place in a blender. Add 1.5 cups of water. Blend on high speed until a cashew cream forms. 
6. Add cashew cream to slow cooker, add more salt/pepper to taste, stir and enjoy. 


Looking for more slow cooker recipes? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com 

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