Cheesy lasagne soup with garlic toast dippers

1 Heat oil in a large saucepan over medium-high heat. Add onion and mince and cook, stirring and breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add garlic and herb mix and cook, stirring, for 1 minute or until fragrant.

2 Add tomato paste and cook, stirring, for 1 minute. Add stock and tomatoes and bring to the boil. Add lentils and simmer for 15 minutes or until tender.

3 Meanwhile, cook pasta according to packet instructions. Drain.

4 Combine all three cheeses in a bowl. Season with freshly ground black pepper. Add pasta and spinach to soup, stirring until spinach wilts. Divide soup among six serving bowls. Serve topped with ricotta mixture, basil, extra parmesan and chilli.