Step 1

Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.

Step 2

Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.

Step 3

Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.

Step 4

Season the soup with salt and pepper to taste.

Step 5

Place cashews, and milk into food processor and blend until smooth. Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.

Step 6

Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.