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This is a very nourishing, warming soup and very inexpensive dish. 
Suitable for vegetarians.

1 dessertspoon of sunflower oil
1 large onion, finely chopped
2 cloves of garlic, crushed
2 large carrots, peeled  diced
2 celery sticks, washed and diced
3 medium potatoes, peeled and diced
parsley stalks chopped
16 oz (450 g) green lentils, washed
1 cup green peas (fresh or frozen)
2 to 2 half pints ( aprox. 1100ml =1400 ml) vegetable stock
1 tablespoon tomato purée
salt and freshly ground pepper

1. sweat the chopped onion over gentle heat in the oil until glazed
2. add celery, carrots and parsley stalks and sweat  gently with the onion
3. add vegetable stock and tomato purée, salt and pepper, bring  to boiling point
4. put in the washed lentils, bring back to boil then let it simmer for 20 minutes
5. add the potatoes and peas and let it simmer for another 30 or 40 minutes
6. check seasoning and garnish with chopped parsley