Ingredients1 onion (chopped)
1 leek (chopped)
3 sweet potatoes (cut into largish chunks)
1 carrot (diced)
1 mug of red lentils
any other veg you care to throw in
MethodFry the onion and leeks in a little olive oil until soft.
Add the remaining vegetables.
Put lid on pan and allow to sweat for 4-5 minutes. Add red lentils and enough stock to just cover the contents of the pan.
Cover and simmer gently until all the vegetables are soft and the lentils have started to break down, usually about an hour.
When slightly cooler, puree with a hand held mixer.