Ingredients:
- 1/2 cup lentils
- ¼ red onion
- 1 carrot
- 1 tomato
- 1 small, sweet potato
- 2 garlic cloves
- 3 ½ cups veg stock ( I use Knorr)
- 1/4 cup fresh parsley
- Sea salt ( I use Maldon sea salt)
- Black pepper
Method:
(Makes for 2)
- Cut the onion and garlic and add to pot with sunflower oil and some sea salt.
- Then add chopped carrot, sweet potato and tomato.
- Cook until soft and tender.
- Prepare the red lentils, wash them thoroughly until the water runs clear and add to pot. Cook with the other vegetables until slightly tempered.
- Add veg stock, and dissolve with boiling water.
- Blend around ¾ of soup for a beautiful contrast in texture.
