Lentil Vegetable Soup

Lentil Vegetable Soup

When it's chilly out, get some chillies in! This warming, veggie-loaded one-pot meal is a quick, filling and delicious.
Total Time 50 Minutes
Servings 6
Spice Level Medium
Ingredients 11

Ingredient List


  • 1 large onion, chopped
  • 2 teaspoons mild chilli powder
  • 1 teaspoon ground cumin
  • 2 garlic cloves, finely chopped
  • 170ml spiced tomato juice
  • 225g dried green lentils, rinsed
  • 1 x 400g tin chopped tomatoes
  • 1 green chilli, deseeded and finely chopped
  • 1 x 198g tin Green Giant Sweet Corn, drained
  • 2 small courgettes, cut into julienne strips (400g)

To Serve

  • Old El Paso™ Original Nachips™


  1. Combine the onion, chilli powder, cumin, garlic and tomato juice into a large saucepan and bring to the boil over medium-high heat. Turn down to a simmer, cover and cook for 5 minutes.
  2. Pour in 750ml water and add the lentils, tomatoes and chilli. Bring to the boil then turn down to a simmer, cover and cook for 20 minutes, stirring occasionally.
  3. Stir in the sweet corn and cover and cook for 10 minutes. Stir in the courgettes, cover and cook for a further 5 minutes, until the lentils and courgettes are cooked through and tender. Season to taste with salt and pepper. Serve with the Nachips™.

Expert Tips

  • Use hot chilli powder and add another chopped chilli if you prefer a spicier soup.
  • You could use red lentils if preferred.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.