× STEP 4 OF 6
Ingredients (15)
  • 2 cans of tomatoes2 cans of tomatoes
  • 1 small, fine chopped white onion1 small, fine chopped white onion
  • 2 fine chopped garlic teeth2 fine chopped garlic teeth
  • 1 small carrot in small or grated cubes1 small carrot in small or grated cubes
  • ½ fine chopped red pepper½ fine chopped red pepper
  • 1 cda of sweet pepper1 cda of sweet pepper
  • 1 cda of oregano1 cda of oregano
  • ½ cdita of ground beans½ cdita of ground beans
  • 1 laurel leaf1 laurel leaf
  • Sal at easeSal at ease
  • 2 cups of cooked lentils2 cups of cooked lentils
  • 10 lasagna paste sheets (read the ingredients of the commercial ones because most are accidentally vegan)10 lasagna paste sheets (read the ingredients of the commercial ones because most are accidentally vegan)
  • 1 cup and 1 / 2 vegetable broth1 cup and 1 / 2 vegetable broth
  • 2 punches of fresh spinach2 punches of fresh spinach
  • ½ cup of vegetable cream cheese (the recipe is found in the "Supplements" bonus)½ cup of vegetable cream cheese (the recipe is found in the "Supplements" bonus)

Ingredient photos provided by Pexels

Lasagna soup with lentils

Lasagna soup with lentils

After this time you will add the vegetable broth and raise the fire to the maximum. As soon as you're going to add the pasta sheets (I give them in half) and cook them for 7 to 8 minutes until they're cooked. Try them to figure it out.

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