| 1. |
Cut the vegetables into bite size pieces. |
| 2. |
Place in a large 12 pint pot and add enough cold water to cover. |
| 3. |
Bring to boil, then simmer uncovered for about 15 minutes. Cover and then simmer on low heat until vegetables are soft. About an hour and a half. |
| 4. |
Whilst the soup is simmering, cook the lentils according to the instructions on the packet. |
| 5. |
When the soup is almost done add the cooked lentils, and season to taste as required. |
| 6. |
Allow to cool, then keep in the refrigerator or freeze, whichever is more convenient. |
| 7. |
Sprinkle with fresh coriander just before serving. |
