Lasagna Soup

SERVES 4

Calories: 450

Carbs: 54 g 

Fiber: 10 g 

Protein: 26 g

1. MIX then BAKE at 350 for 40 minutes, stirring every 10 minutes

   1. • 300 g tofu, chopped

      • 15 g tamari

      • 15 g Worcestershire Sauce

      • 10 g olive oil

      • 1 t oregano

      • 1 t chili paste

      • 1 t basil

      • 1/2 t garlic grain

      • 1/4 t onion grain

2. SAUTE for 6 minutes

   1. • 5 g oil

      • 1 cup onion, diced

      • 1/2 bell pepper, diced

      • 3 cloves garlic, crushed

      • 1 t oregano

      • 1 t basil

      • Pinch of nutmeg

3. ADD then SIMMER (uncovered) for 20 minutes

   1. • 3 cups chicken stock

      • 1 28-oz can tomatoes, pureed

      • 70 g brown lentils

      • 1 t marjoram

      • 1 t Herbs de Provence

      • 1/2 t honey

      • 1/8 t chipotle

      • 1/8 t Aleppo peppers

      • 1/8 t Accent

      • S&P

4. ADD then SIMMER 20 more minutes

   1. • 200 g black beans, drained and rinsed

      • 1/4 T cup red wine

5. ADD then SIMMER 10 minutes

   1. • 120 g whole grain pasta

6. ADD then SERVE with

   1. • TOFU MIX

      • 100 g SOURDOUGH CROUTONS

      • Chopped parsley

      • 120 g mozzarella cheese, grated