Soup: Lentil and Vegetable Soup

A variation to a bland low calorie soup.

Ingredients

1 head medium cabbage
6 medium carrots
3 medium onions
6 small spring onions
1 medium green pepper
1 medium red pepper
3 medium whole tomatoes
5 stalks medium celery
2 chili peppers
1 dash pepper
1 dash salt
1 tbsp curry powder
10 cups water
1 cup lentils

Instructions

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.

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