Crispy Mushroom Pasta Soup

Ingredients:

Crispy Mushrooms

3 cups of mushrooms - sliced baby bella and oyster mushrooms

2 tbsps of olive oil

1/2 tbsp of Badia Sazon Tropical Seasoning

1/2 tbsp of Champion Chicken Seasoning (chicken-free seasoning)

Pasta Soup

1 small shallot, sliced

2 tbsps of minced garlic

1/4 cup of diced onions

4-5 cups of water

1 1/2 tbsp of dairy-free butter

1 cup of ditalini pasta

1 tbsp of olive oil

1 can of black lentils, drained and rinsed

2.5 oz of uncooked spinach

4-5 tbsps of vegetable bouillon paste

4 tbsps of nutritional yeast

Instructions:

Crispy Mushrooms

Warm olive oil in a skillet. Add in mushrooms and seasoning. Cook until crispy

Pasta Soup

Combine onions, shallots, garlic, olive oil, and butter in a pot. Cook until onions, garlic and shallots have browned

Stir in spinach and vegetable bouillon paste

Now, add the water (save 1 cup for later) and pasta. Stir and let simmer for 7 minutes

After 7 minutes, the pasta should be soft but not fully cooked. Add in the lentils and bring to a low boil until pasta is tender. This should take about 8 minutes

If the pasta has absorbed the majority of the water, add in an additional 1/4 cup of water at a time until the dish resembles soup. You may need to add in more seasonings if adding more water

Sprinkle in nutritional yeast and mix well. Reduce heat to low and simmer for 5 minutes

Add the crispy mushrooms on top of the soup and enjoy!