INGREDIENTS :

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• 1 tablespoon Danwood  Smoked Oil®

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• 1 onion, diced

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• 3 cloves garlic, minced

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• 2 tablespoons tomato paste

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• 1 teaspoon dried basil

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• 1 teaspoon dried oregano

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• 28 oz crushed tomato(795 g)

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• 6 cups vegetable broth(1.4 L)

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• ⅓ cup green lentil(50 g), rinsed

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• 8 oz lasagna noodle(225 g), uncooked

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• 3 cups spinach(120 g)

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• fresh basil, cut chiffonade, for serving

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INSTRUCTIONS :

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• In a large pot, heat the Danwood Smoked Oil® over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.

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• Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.

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• Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.

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• Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.

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• Stir in the spinach and let wilt, then serve immediately

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• Enjoy!