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Ingredients
1/2 small onion, finely chopped
100g/4 oz carrot, choppes
15 g/ 1/2 oz celery, chopped
1 tablespoon vegetable oil
50g/2 oz split red lentils
200g/ 7 oz sweet potato, peeled & chopped
400 ml/ 14fl oz unsalted or weak vegetable or chicken stock, or water
100g/4 oz carrot, choppes
15 g/ 1/2 oz celery, chopped
1 tablespoon vegetable oil
50g/2 oz split red lentils
200g/ 7 oz sweet potato, peeled & chopped
400 ml/ 14fl oz unsalted or weak vegetable or chicken stock, or water
Method
- Saute the onion, carrot and celery in the vegetable oil for about 5 minutes or until softened.
- Add the lentils and sweet potato and pour over the stock or water.
- Bring to the boil, turn down the heat and simmer, covered, for 20 minutes.
- Puree in a blender.
