Step 1

Aromatics: warm the olive oil in a large dutch oven or heavy-bottomed pot. Add the onion and a pinch of salt and sauté for 5 minutes, stirring occasionally. Add the carrots and stir in the tomato paste and sauté for an additional 3 minutes. Finally, add the garlic, Italian seasoning, black pepper, and 1 teaspoon salt. Sauté for one more minute, until the garlic is fragrant.

Step 2

Add the crushed tomatoes, diced tomatoes, and lentils to the pot. Pour in the vegetable broth and water and increase the heat to high. Reduce the heat to medium-high once the soup begins to boil. Simmer for 10 to 12 minutes, stirring the soup occasionally. The lentils should be almost fully cooked before proceeding.

Step 3

Add the pasta to the pot and simmer for 5 to 7 minutes, stirring occasionally, or until the pasta is cooked to your liking. Reduce the heat to medium if the soup starts to splatter, but maintain a simmer. Turn the heat off and stir in the spinach until wilted. Season with additional salt and black pepper to taste, if necessary. If the soup is too thick you can thin it out with water (or more vegetable broth).

Step 4

Divide the soup into serving bowls and top with 1-2 tablespoons of vegan ricotta, shredded vegan cheese, and fresh herbs (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days.