1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

795g chopped tomato

1.4l vegetable broth

50g green lentils, rinsed

225g Profusion Yellow Lentil Lasagne

120g fresh spinach


To serve:

Vegan yogurt

fresh parsley, finely chopped

  1. In a large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes.
  2. Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes.
  3. Add the chopped tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
  4. Break apart the lasagne sheets into about 5cm pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
  5. Stir in the spinach and let wilt, then top with yogurt and fresh parsley and serve immediately.

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