Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 ¼ liter vegetable stock
- 1 onion (s), diced
- 2 cloves garlic, chopped
- 200 g lentils, red or brown
- 1 teaspoon basil
- 1 teaspoon oregano
- 8 lasagne plate (s)
- 2 tomato (s)
- 1 can tomato (s), chopped or peeled
- Tomato paste
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat some oil in a large saucepan. Sauté the onions and garlic until golden brown. Add the basil and oregano. Put the fresh, diced tomatoes in the saucepan with the tomato paste. Fry for about 10 minutes.
- Stir in vegetable stock, canned tomatoes and lentils and simmer over medium heat for about an hour. Stir every now and then so that nothing burns.
- Chop the lasagne sheets and add them to the soup. Season to taste with a little salt and pepper. Let simmer for about 10 minutes.
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