Step 1

Heat some olive oil in a large saucepan over medium heat. Fry the onion until translucent.

Step 2

Add the garlic, carrot and celery and fry for about two minutes. Season with salt and pepper.

Step 3

Add the tomato concentrate, together with the Provençal herbs and bay leaf and fry for one minute.

Step 4

Add the passata, along with the vegetable stock. Bring to a boil.

Step 5

Break the lasagna sheets into 4 and divide over the soup. Let cook for a few minutes. Stir frequently so the pasta sheets do not stick together.

Step 6

When the pasta is cooked, add the lentils and fresh basil. Season with salt and pepper.

Step 7

Heat the Pasta Sauce in a saucepan.

Step 8

Divide the soup between two large bowls and spoon the Pasta Sauce over each bowl of soup and finish with fresh basil.

Tip 1:

Not a fan of lentils? Then add fried vegan mince.

Tip 2:

Replace the celery and carrot with mushroom & bell pepper.