Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty 0


  • 1 medium red onion diced
  • 1 1/2 tsp Italian seasoning
  • Garlic salt
  • 1 1/2 cup cooked brown lentils
  • 1 1/2 cups soya mince or vegan
  • mince replacement
  • 1 tbsp tomato paste
  • 1 tbsp sugar
  • 1 tbsp sun-dried tomato pesto
  • 1 can canned mini tomatoes
  • 1 can tomato sauce (pasta
  • sauce of choice)
  • 2 tbsp vegetable stock powder (dilute with water if you like)
  • 1 1/2 cups diced carrots
  • 2 cups mushrooms of choice
  • Some lasagna sheets (1 1/2 cup dry more if you like)
  • Some stock or water to top
  • Salt and pepper
  • 2 cups kale or baby spinach
  • Coconut milk to serve
  • Basil to serve
  • Vegan parmesan cheese to serve


  1. Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce.
  2. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar.
  3. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste.
  4. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through.
  5. Serve the soup with some fresh basil and vegan cheese.
    6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month.

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Hope you love this cozy and veggie filled recipe as much as we do**