- Heat a large heavy-based saucepan over medium heat. Spray meatballs with oil. Add to pan and cook, stirring for 5 minutes or until browned. Transfer to a plate.
- Add the minestrone soup, canned tomato and stock to pan and bring to the boil. Reduce heat to low. Add the meatballs and simmer for 5 minutes for until cooked.
- Stir in the mixed vegetable and lentils. Simmer for 3 minutes or until heated.
- Serve topped with pesto and fetta.