Method

1. Heat oil gently in a large saucepan
2. Peel and chop the onions, add to the oil and cook gently
3. Add coriander and stir well
4. Peel and chop carrots, turnip, parsnips and potatoes and add to the onions
5. Add the turkey stock and stir. Bring soup to a boil and then turn the heat down so it is simmering
6. Wash lentils in a sieve under a cold tap and add to the soup. Stir well and cook for 15 to 20 minutes
7. Wash the leek and remove tough outer leaves. Slice into rings and add to the soup
8. Add the cooked turkey and cook the soup for 20 to 30 minutes until lentils are soft. Add a little water if necessary
9. Season with ground black pepper to bring out the flavour of the vegetables