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I love an easy meal that has everything in one pot! The veggies I added are interchangeable and a great way to use up odds and ends in the fridge. The split red lentils add protein and fibre and thicken the soup up nicely. Use fire roasted tomatoes for the best flavour! You can make this recipe vegan by omitting chicken broth and using a vegan cheese. 

Recipe inspired by Vegan Richa



  • ½ onion, chopped

  • 1-2 cloves garlic crushed

  • 2 cups veggies, chopped (I used ½ zucchini, 2 celery, 1 carrot, ½ yellow pepper)

  • ½ cup split red lentils

  • 6 sheets whole wheat lasagna noodles, broken up

  • 1 can fire roasted tomatoes

  • 2 tbsp tomato paste

  • 4 cups veggie or chicken broth 

  • 1 box spinach

  • Top with ricotta and/or pesto (optional) 


  1. In an Instapot, set the pot to sauté function. Add 1 tsp of oil and pan fry onion and garlic until golden

  2. Add all other ingredients to the pot. Set to ‘High’ and cook for 5 minutes. Then let sit for 10 minutes before releasing the pressure

  3. Add box of prewashed spinach and done! If you want to add a healthy fat serve with avocado

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