Slow Cooker Vegan Lasagna Soup

INGREDIENTS

4 1/2 cups

vegetable broth

medium onion, (diced)

garlic cloves, (minced)

3/4 cup

dried brown lentils

1 tsp

dried basil

1 tsp

dried oregano

1 14 ounce can

diced tomatoes

1 14 ounce can

crushed tomatoes

lasagna noodles, (broken into pieces)

3 cups

chopped spinach leaves

1 cup

raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)

1/4 cup

unflavored soy or almond milk

1/4 lb

extra firm tofu, (drained)

to 4 tablespoons prepared vegan pesto, (to taste)

1 tbsp

lemon juice

salt and pepper