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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

Method

  1. Saute the onion, carrot and celery in the vegetable oil for about 5 minutes or until softened.
  2. Add the lentils and sweet potato and pour over the stock or water.
  3. Bring to the boil, turn down the heat and simmer, covered, for 20 minutes.
  4. Puree in a blender.
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