Vegetarian Lasagna Soup

Heat your oil in a pan, then add the diced onion and carrot. Saute for 5-6 minutes, stirring often, until the vegetables begin to soften.
1 tbsp oil, 1 white onion, 1 carrot
Add the garlic and flour, and cook for another minute, then add the tomato paste, balsamic vinegar, and herbs.
2 garlic cloves, 1 tbsp plain flour, 2 tsp balsamic vinegar, 1 tbsp tomato paste, 1 tsp Italian herbs, 1 tsp dried basil, 1 tsp dried oregano
Add your chopped tomatoes, the lentils, and about half of the stock. Bring to the boil, and let the mixture simmer for 25 minutes.
400 g chopped tomatoes, 400 g tinned lentils, 375 ml vegetable stock, 1 bay leaf
Optionally, at this point you can use your stick blender to blend about ¼ of the pot for a thicker and creamier consistency. Remove the bay leaf before you do so.
Add the lasagna sheets and the remaining stock, and stir.
375 ml vegetable stock, 200 g lasagna sheets
Simmer the lasagna sheets in the soup for 10 minutes or until they’re cooked through, then stir in the cream.
125 ml cream
Top your lasagna soup with the ricotta and pecorino, and some fresh basil if you have it.
100 g ricotta, 30 g pecorino