Lentil and vegetable soupLentil and vegetable soup

Nutritious, full of flavour and a great way to use up leftover vegetables.


  • 150g lentils (any colour)
  • 8 large tomatoes, skinned and chopped or tin of chopped tomatoes
  • 2 onions, finely chopped
  • 300g assorted vegetables finely chopped
  • Olive or other cooking oil
  • 1 tbsp lemon juice or wine vinegar
  • 2 cloves of garlic, crushed
  • 1 tbsp mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli powder
  • 1 1/2 tbsp Herbes de Provence
  • 400ml rich stock or vegetable stock cubes
  • Salt and pepper


  1. Cook the lentils by following the instructions on the packet.
  2. Take a large saucepan and sauté the onions gently in oil until they are soft.
  3. Add the vegetables, stock, herbs and garlic and cook for about 20 minutes till soft.
  4. Add the lentils, the smoked paprika and chilli powder, season to taste and reheat.
  5. Serve in bowls. If you have any left over then cool and freeze for another day.

Recipe by Greening Godalming

See also