Bring lentils to the boil and simmer for 20 minutes. Remove frothy layer on top with a spoon.
Meanwhile chop onion, carrots and celery into cubes.
Add all the remaining ingredients and bring to the boil again.
Simmer for about 30 minutes or until vegetables are tender.
Dissolve cornflour in a little water. Add to soup and stir until it thickens. Add more cornflour if necessary.
Use fresh thyme or chives instead of mixed herbs for a more intense flavour.
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