In a medium to large saucepan, heat a couple of tablespoons of
oil and toss in:
3 cups of chopped carrot
1 cup chopped swede
1 cup chopped celery
1 chopped pepper (any colour)
2 cups chopped potato
1 cup chopped onion
Toss well in the oil and cook, without browning, for a few minutes.
Add a generous half cup of lentils.
When all is hot and sizzling but not browned, add 3 pints
boiling water in which a couple of stock cubes or bouillion powder has been
Simmer for 1½ hours, adjust seasoning and add more boiling
water to thin if necessary.