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This is the winter warmer of your dreams. Because on a cold cosy night, who can choose between the savoury comfort of baked lasagne or a piping hot soup?

You will need

Serves 4

  • 1 tablespoon olive oil (or sub water)
  • 1 brown onion, sliced thinly
  • 3 cloves garlic, crushed
  • 3/4 cup red lentils
  • 1 large capsicum or 2 large carrots, chopped into small cubes
  • 1 1/2 cups canned tomatoes or passata
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 4-6 cups vegetable stock
  • 5 wholemeal, regular or gluten free dried lasagna sheets
  • 1/2 cup parsley, chopped

Cheesy Sauce Topping (optional)

  • 1/2 cup vegan cheese
  • 1/2 cup any plant-based milk, such as almond, soy or coconut
  • 1 tablespoon flour of choice

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5 mins to prep

30 mins to cook

  1. Step 1

    Add the oil and onion to a large pot over high heat and saute for 2 minutes or until softened. Add the garlic and saute for 1 minute or until fragrant.

  2. Step 2

    Add the lentils, vegetables, canned tomatoes/passata and herbs. Saute to toast all the ingredients. Add 4 cups of vegetable stock to the pot and reduce the heat to medium-low. Simmer the soup while stirring occasionally for about 20 minutes or until everything is almost cooked through. Add more stock if the vegetables or lentils are sticking to the bottom of the pot.

  3. Step 3

    Break up the lasagna sheets by hand and add them to the soup. Cook for another 10 minutes until all the ingredients are tender.

  4. Step 4

    To make the cheesy topping, add the vegan cheese, milk and flour to a small pot and mix until melted. Add more milk or water for a thinner sauce.

  5. Step 5

    To serve, ladle the soup into 4 bowls, top with melted cheesy sauce if using, and sprinkle with chopped parsley.

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