A classic comfort food recipe, it’s perfect for a quick soup, but also for recycling leftover fresh pasta or dried pasta.
Lasagna and lentil soup
Preparation.: 15 min
Cooking: 10 min
Total time: 25 min
Dosages for: 4 people
- 250 g from semolina lasagna
- 400 g from tomato pulp
- 200 g of cooked lentils
- 1 onions
- 2 carrot
- 2 stalk of celery
- 1 A spoonful of Provencal mixed herbs
- Vegetable broth
- 2 tablespoons of vegetable cream – soy or oat or mayak – (optional)
First, start by chopping the onion, celery and carrot very finely and fry them in a large pot with a drizzle of oil, herbs and a pinch of salt. When they soften, continue by adding the tomato pulp, lentils and a ladleful of vegetable broth and cook for about twenty minutes on low heat with the lid on.
After the tomato sauce is cooked, dilute everything with another 2-3 ladlefuls of hot broth and add the lasagna sheets, which are chopped irregularly. Cook for the time indicated on the package, if the soup is too dry, add more hot stock, and finally add vegetable cream, salt and pepper and serve your soup hot.
You can store this soup for several days in refrigerator-friendly and tightly closed containers.
Advice for vegans: You can also use other legumes to enrich this soup: perfect borlotti, but also vegetables: think of a nice dish of spinach or chard, they will add color and flavor to the soup.