Hearty vegetable and lentil soup

A bounty of lentils and veg is a great cure for the season of sniffles. Try tasty soup is packed to the brim with carrots, split peas and celery and will leave you feeling healthy and wholesome with energy to run around in raincoats.


1 Tbsp olive oil
2 carrots, peeled
2 sticks celery
1 onion
1 can diced tomatoes
2 cups vegetable stock
200g brown lentils
200g split green peas
2 zucchini

For the gremolata
Finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley

1 seeded loaf, to serve


1. Dice up your veggies.
2. Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
3. Add the lentils, peas, tomatoes and stock to the pan. Cover and bring to the boil. Reduce the heat to medium-low and remove the lid. Simmer for 25 minutes or until lentils and peas are soft. Add the zucchini for the last 5 minutes.
4. Blitz the gremolata ingredients together.

Enjoy this incredible soup, ladled into serving bowls, with a good sprinkling of gremolata, a crack of black pepper and chunks of seedloaf bread.

Written by Lisa Grey

Lisa Grey is a marvellous wordsmith and one of our dearest contributors. When not editing, writing or planning great content, she spends her days with her toes in the Noordhoek sand, chasing her kids, Bella and Charlie, around the house. View more articles by .


  1. Tarah Darge says:

    This is a lovely recipe but the amount of stock needs to be adjusted to 2l, not 2 cups. 2 cups doesn’t cut it at all.
    Very delicious though!

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