3 quarts light vegetable stock
10 tablespoons French lentils
10 tablespoons yellow split peas
1/2 cup lima beans
2 leeks, finely chopped
4 shallots, finely chopped
2 large carrots, finely chopped
2 medium turnips, finely chopped
1 small head leaf lettuce, finely chopped
3 ounces butter or margarine
Place lentils, split peas, beans and stock in soup pot and bring to boil.
Add leeks, shallots, carrots and turnips.
Boil in covered pot about 30 minutes.
Add lettuce and simmer for another 30 minutes over very low heat.
Add butter, salt and pepper and stir well.
Let soup sit, covered, for about 10-15 minutes.
Reheat to serve.