Red Lentil & Vegetable Soup

2 tablespoons of Olive oil
2 Onions chopped
1 clove garlic chopped
1 vegetable stock cube
1 tablespoon of tomato puree
1 sweet potato peeled and cut into bite sized chunks
2-3 carrots peeled and chopped and cut into bite sized chunks
250 gm of washed red lentils or 2 cans of Lentils drained
3 cups of boiling water Or your saved vegetable water from MASH

Pan fry the onions and garlic in the olive oil until soft. Transfer into a large pot big enough for the rest of the ingredients. Place the boiling water in the pot and add the vegetables ,lentils, puree and stock cube and cook on a high heat for 15-20 minutes. Once the vegetables are soft take off the heat. Put through food processor or blitz with hand held kitchen tool . The soup should be smooth and thick to your taste, if you find it’s too thick then add a little extra water to loosen. Season to taste with salt and pepper.
Serve with raw carrot sticks and a chunk of wholemeal bread and butter.

This freezes well.