Tinned Lentil Lasagne Soup

16 mins
Serves 4
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Directions

  1. 1Heat a drizzle of oil in a large non-stick pan with a lid.
  2. 2Add the onion and fry for 5 minutes.
  3. 3Stir in the garlic and honey and fry for 1 minute.
  4. 4Stir in the sun-dried tomato paste, dried mixed herbs, lentils, and tinned tomatoes.
  5. 5Break up the tomatoes with the back of a wooden spoon.
  6. 6Add the beef stock and season with salt and pepper.
  7. 7Use a hand whisk to half blitz the mixture, so that it thickens, but roughly half of the lentil and tomatoes are still whole.
  8. 8Bring it to the boil.
  9. 9Break the lasagne sheets into bite-size pieces and add them to the pan.
  10. 10Simmer with the lid on for 10 minutes or until tender.
  11. 11Mix the grated cheese and soft cheese together.
  12. 12Add to the pan and stir until creamy and melted.
  13. 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.