Vegetarian lentil lasagne soup with spinach and mozzarella

Vegetarian lentil lasagne soup made with Puy-style lentils, tomatoes and wholewheat lasagne sheets, with spinach, oregano and mozzarella. A hearty lunch with 22 g of protein per bowl.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 400 kcal per serving
• Protein: 22 g
• Fat: 13 g
• Carbs: 43 g

Ingredients

• 1 onion
• 1 carrot
• 100g celery
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 150g Puy-style lentils
• 1 tin of tomatoes
• 800ml vegetable stock
• 200ml water
• 120g wholewheat lasagne sheets
• 150g baby spinach
• 125g mozzarella
• 1 tsp oregano
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of pepper
• ½ bunch of basil

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Dice the onion, carrot and celery and chop the garlic.
2. Soften the veg in the olive oil in a large pan for 5 minutes. Stir in the tomato purée, oregano and paprika and fry everything for 1 minute.
3. Rinse the Puy-style lentils in a sieve. Add the lentils, tomatoes, vegetable stock and water to the pan and simmer, covered, for 20 minutes.
4. Break the lasagne sheets into pieces, add them and simmer the soup for another 10 to 12 minutes until the lentils and pasta are soft.
5. Stir in the spinach until it wilts and season the soup with salt and pepper.
6. Tear the mozzarella and basil into small pieces, divide the soup between four bowls and top with both.

Good to know

Lentils instead of mince make this lasagne soup vegetarian, and nothing is missing. Puy-style lentils keep their bite, and the mozzarella melts in the hot bowl.

Swaps

Puy-style lentils → brown lentils. Mozzarella → ricotta. Wholewheat lasagne sheets → lentil pasta (then gluten-free). Spinach → kale (cook for 5 minutes longer).

Cooking tips

Puy-style lentils don't need soaking. If the soup gets too thick, add a little hot water or stock.

Storage

Keeps for 3 days in the fridge; the pasta keeps swelling, so add a little liquid when you reheat it.

Allergens

Contains gluten, milk and celery; no egg or nuts. Suitable for children and in pregnancy (with mozzarella made from pasteurised milk).

Frequently asked questions

How long does lentil lasagne soup keep in the fridge?

Keeps for 3 days in the fridge; the pasta keeps swelling, so add a little liquid when you reheat it.