Vegan Lasagna Soup

Used white wine instead of lemon juice, almond butter, Worcestershire sauce Added diced carrots and eggplant after the onion Spinach at the end

So good. Added 1/2 dairy free Boursin.

I doubled the recipe and cooked in my crockpot on low for 4ish hours. I probably should have done it on high for the 2 as the recipe said or cooked it longer on low as the onions and lentils were still a little crunchy. However, it tasted great and is definitely something I would make again.

This was great! I cooked the lentils for 20 mins though prior to adding the lasagne etc as the time given in the recipe seemed too short. The soup was really tasty and hearty. I used almond butter from Aldi and it gave the dish a really rich flavour