Hearty soup made with lasagna sheets
Add the oil to a large pan over a medium heat. Once hot add in the chopped onion, carrot and celery. Saute on a medium heat for 5-8 minutes until the onion starts to caramelise.
Add in the crushed garlic and cook for another minute. Add in the red miso paste, chopped sun-dried tomatoes, tinned tomatoes, lentils and tomato paste. Mix everything together.
Pour in the veggie stock, stir again and cover with a lid. Turn the heat down to a simmer and cook for 15 minutes until the soup slightly thicken.
Break the lasagna sheets in half and add them to the pot. Very gently stir them around so they are “drowned” in the soup. Cook for 5-6 minutes until the lasagna sheets are cooked through.
Serve the lasagna soup into bowls and top with the your favourite vegan cheese (if using) a sprinkle of fresh parsley or basil and some cracked black pepper.