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

Surrey Environment Partnership comprises Surrey County Council and the 11 district and borough councils in Surrey.

Copyright © 2019 Surrey Environment Partnership.
All Rights reserved

Site map
Privacy and cookies
Contact us
Accessibility statement

Download our free recycling app
Get it on Google Play
Download on the App Store

Follow and like us on your favourite social networks to keep up with all the latest at Surrey Environment Partnership.