Ingredients: 30 g butter 125 g leeks, finely sliced 30 g celery, chopped 30 g red pepper, cored, de-seeded and chopped 60 g red lentils 100 g 1 medium carrot, peeled and chopped 250 g sweet potato, peeled and chopped 1 bay leaf 15 fl oz vegetable stock Directions:1. Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes. 2. Add the celery, red pepper and carrot and saute for 5 minutes. Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock. 3. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender. Remove the bay leaf and blend to a puree. |