2 tbsp vegetable oil
1 onion, chopped
1 garlic clove, peeled & crushed
2 medium carrots (approx 110g), cut into small chunks
100 g butternut squash, peeled & diced
100 g sweet potato, peeled & diced
200 g celery (2 sticks), sliced
500 ml water
100 g red lentils
700 ml vegetable stock
1 bay leaf
1 sprig of thyme
1/2 tsp teaspoon salt & freshly ground black pepper
Heat the vegetable oil in a fairly large pan, add the onion, garlic and chopped vegetables.
Pour over the water and then cover and cook gently, stirring occasionally for 15 to 20 minutes or until the vegetables are soft.
Rinse the lentils, drain and add to the vegetables with the stock, bay leaf, sprig of thyme and salt and pepper.
Simmer for 15 minutes. Remove the bay leaf and thyme and blitz in a food processor. Adjust the seasoning to taste.