Easy Instant Pot Vegan Lasagna Soup (stove-top friendly)

0 Heat the olive oil in the Instant Pot on saute mode. When hot, add the onion and garlic. Saute with a wooden spoon for 3-4 minutes until translucent. Add the Italian seasoning, onion powder, paprika, salt, pepper, and tomato paste. Stir until well combined for 30 seconds.
1 Turn the Instant pot off and add the lentils, broth, and marinara sauce. Stir until combined and scrape the bottom (deglaze) to make sure there are no burnt pieces at the bottom of the pot. Break the lasagna noodles into smaller pieces and add it to the pot. Give it a good stir to make sure the noodles don’t stick to each other. Close the lid and pressure cook on manual high for 5 minutes (4 minutes if you are using no boil lasagna noodles). After it is done cooking, let it sit for 5 minutes, then manually release the pressure. Make sure to put a towel on top of the valve to prevent the steam spraying everywhere!
2 Add the nutritional yeast, lemon juice, coconut milk, and kale/spinach to the pot. Stir until well combined and the greens have wilted. Taste and adjust flavors by adding more salt, pepper, and/or nutritional yeast. Serve with some crusty bread! Enjoy!
3 (To make on the stove, heat the oil in a large pot on medium high heat. Add the onions and garlic. Saute for 3-4 minutes until translucent. Add the Italian seasoning, onion powder, paprika, salt, pepper, and tomato paste. Stir until well combined for 30 seconds. Add the lentils, broth, and marinara sauce. Stir until combined and scrape the bottom (deglaze) to make sure there are no burnt pieces at the bottom of the pot. Bring to a boil and break the lasagna noodles into smaller pieces and add it to the pot. Simmer and cook for 9-10 minutes, until cooked through. Add the nutritional yeast, lemon juice, coconut milk, and kale/spinach to the pot. Stir until well combined and the greens have wilted. Taste and adjust flavors by adding more salt, pepper, and/or nutritional yeast.)