Ingredients (serves 2-4):
1 medium Onion finely diced
1 medium sized Sweet Potato grated
2 medium Carrots grated
1 stalk of Celery grated or finely diced
1 clove of Garlic crushed
1cm cube of Fresh Root Ginger diced
2/3 cup of Red Lentils
2 tsp of Cumin
1 tsp of Turmeric
Heat oil in a medium sized pan on a medium heat. Once the oil is warm, add the onion, garlic and ginger to the pan. Cook for 3 t0 5 minutes or until the onions turn translucent.
Add a pinch of salt, cracked black pepper, turmeric and cumin, stirring well for 30 seconds.
Add the grated carrot, sweet potato and celery to the pan, mix well and cook for one or two minutes until the the carrot and sweet potato have slightly softened.
Add the red lentils and stir thoroughly.
Add about one and a half pints of boiling water to the pan, mix in. Bring to the boil and reduce to a simmer. Simmer for 25 to 35 minutes or until lentils have cooked. Add more water if it appears too thick.
Blend with a handheld blender or in a food processor for a smoother soup.