Instant Pot Lasagna Soup with Red Lentils

By Vegan Richa · 40 min

Ingredients

Instructions

1. Heat the oil in the Instant Pot on Saute. When hot, cook the chopped onion, garlic and a pinch of salt for 2 minutes, stirring now and then.
2. Add the veggies, red lentils, tomato puree, diced tomato, salt, Italian seasoning, onion powder and garlic powder and stir well. Optionally add 1 tbsp tomato paste.
3. Add the broken lasagna sheets and the water and mix well so the pasta pieces don't stick together.
4. Close the lid and pressure cook on Manual High for 3 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure manually and open the lid.
5. Stir in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and seasoning, adding more salt, broth or lemon if needed.
6. Fold in the spinach if using and let it sit for 1 minute before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionTomatoTomato pasteSpinachLentilRed lentilLasagna