Lasagna soup with lentils

• 2 cans of tomatoes
• 1 small, fine chopped white onion
• 2 fine chopped garlic teeth
• 1 small carrot in small or grated cubes
• ½ fine chopped red pepper
• 1 cda of sweet pepper
• 1 cda of oregano
• ½ cdita of ground beans
• 1 laurel leaf
• Sal at ease
• 2 cups of cooked lentils
• 10 lasagna paste sheets (read the ingredients of the commercial ones because most are accidentally vegan)
• 1 cup and 1 / 2 vegetable broth
• 2 punches of fresh spinach
• ½ cup of vegetable cream cheese (the recipe is found in the "Supplements" bonus)

Ingredient photos provided by Pexels

Preparation

1. In a large pot over medium heat with some oil you will start by golden the onion, pepper, garlic and carrot only until they are fragrant for about 5 minutes.
2. Then you will add the expert tomato cans previously crushed with a potato peel or cut with a fork (they can also be crushed tomato or a bottle of crushed tomato) and you will add all the spices mentioned in the ingredients and salt to taste.
3. You are going to cover your pot, reduce the fire to a minimum and let it be cooked for 20 to 25 minutes minimum (the more you leave it, the more tasty it will be)
4. After this time you will add the vegetable broth and raise the fire to the maximum. As soon as you're going to add the pasta sheets (I give them in half) and cook them for 7 to 8 minutes until they're cooked. Try them to figure it out.
5. Once the pasta is cooked, add the lentils and the raw spinach, mix and remove everything from the fire.
6. Once you're out of the fire, you're gonna add the cream cheese to the tablespoons, without stirring it so it won't get lost inside the soup. And ready! You only have to serve and enjoy. Ideal to soak a little belly.