Caramelize diced onion in bottom of big pot.

Add garlic and cook for a minute before adding 7 cups of the veg broth, then bring to a boil. Add heads and butts of celery and carrots, as well as the shiitake mushroom, chopped potatoes, and lentils. Add thyme, salt, pepper, nutritional yeast and other spices.

Let boil until veg are soft and easily blended. Blend contents of pot until no chunks remain. Then, add remaining chopped veggies (carrots and celery). Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots are becoming tender, but not fully.

DO NOT ADD THE PASTA DIRECTLY TO THE POT! Cook the pasta separately once veg have started to become tender.

Taste and add any more salt, if needed, as this can greatly vary depending on the broth or quality of bouillon cubes used. I like a good grind of freshly ground black pepper to serve on top. If you want it more brothy, add more broth and adjust seasonings as needed to account for extra broth.

Combine noodles with broth when serving to avoid mushy noodles!!!! Garnish with freshly chopped parsley and a fresh squeeze of lemon juice right before serving.