Ingredients
6
cups
Vegetable Broth
1
medium
Onion
(diced)
3
cloves
Garlic
(minced)
¾
cup
Dried Brown Lentils
2
tsp
Basil
2
tsp
Oregano
28
oz can
Crushed Tomatoes
14
oz can
Diced Tomatoes
8
Lasagna Noodles
(broken up)
3
cups
Spinach
* See Recipe On Site
Ricotta
Directions
1
Make Riccota cheese * see additional recipe
2
Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.
3
Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.
4
Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.
5
Season the soup with salt and pepper to taste.