1. Empty the Italian vegetable soup into a shallow saucepan and cover with the lid.
2. Place the shallow saucepan over a medium heat and bring to a simmer stirring occasionally for 8 - 10 minutes.
3. Once hot, remove the shallow saucepan from the heat and set aside until needed.
4. Place the seasonal vegetables into a steel sieve or steamer, and sit it over a deep saucepan with about 500ml water.
5. Cover the deep saucepan and seasonal vegetables with a lid and bring the water to the boil over a high heat.
6. Once the water begins to boil, let the seasonal vegetables steam for 8 – 10 minutes.
7. Once your steamed seasonal vegetables are ready, remove them from the heat and carefully transfer them to a serving dish. Season the steamed seasonal vegetables with some olive oil, salt and pepper.
8. Spoon the lentils into the microwavable dish and cover.
9. Place in the microwave on high for 2 minutes or until hot.(allow the lentils to stand for 2 minutes before removing the cover as there may be some steam build-up)
10. Spoon some hot lentils into your bowl, add some steamed seasonal vegetables and then finish with a ladle full of Italian vegetable soup.

*If you don’t have a microwave, you can heat the lentils by adding them directly into the soup once its boiled*