Vegan Lasagna Soup

Rinse the lentils; chop the onion and mince the garlic. 2. Saute the onion in oil 3-4 minutes, then the garlic for a minute. 3. Add all spices, the lentils, tomato sauce, tomato paste, cashew butter, and broth; whisk and bring to a boil. 4. Break the lasagna noodles into pieces, add to the boiling soup, and cook 9-10 minutes until al dente. 5. Add the plant milk, lemon juice, and nutritional yeast and turn off the heat. 6. Adjust seasonings and serve garnished with fresh herbs and vegan ricotta.