Tinned Lentil Lasagne Soup
Directions
- 1Heat a drizzle of oil in a large non-stick pan with a lid.
- 2Add the onion and fry for 5 minutes.
- 3Stir in the garlic and honey and fry for 1 minute.
- 4Stir in the sun-dried tomato paste, dried mixed herbs, lentils, and tinned tomatoes.
- 5Break up the tomatoes with the back of a wooden spoon.
- 6Add the beef stock and season with salt and pepper.
- 7Use a hand whisk to half blitz the mixture, so that it thickens, but roughly half of the lentil and tomatoes are still whole.
- 8Bring it to the boil.
- 9Break the lasagne sheets into bite-size pieces and add them to the pan.
- 10Simmer with the lid on for 10 minutes or until tender.
- 11Mix the grated cheese and soft cheese together.
- 12Add to the pan and stir until creamy and melted.
- 13Divide between 4 bowls and finish with a little drizzle of soft cheese watered down with a little milk if you like.
Ingredients
- Oil for frying
- 1 onion finely sliced
- 2 cloves garlic finely chopped
- 1 tbsp honey
- 80 g sundried tomato paste
- 1 tbsp dried mixed herbs
- 2 tins green lentils (drained)
- 400 g tin of cherry tomatoes
- 1.2 litres Beef stock
- Salt and ground black pepper
- 10 dried lasagne sheets
- 125 g garlic and herb soft cheese (plus extra for topping)
- 80 g grated cheddar cheese
- milk
Equipment
large non-stick pan with a lidwooden spoonhand whisk4 bowls
Tips
- Use a hand whisk to half blitz the mixture so that it thickens, but roughly half of the lentil and tomatoes are still whole.
- Finish with a little drizzle of soft cheese watered down with a little milk if you like.
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