1 large onion, diced
150g carrots (about 2 medium sized), chopped
500g butternut squash, peeled and cubed
1 medium sweet potato
100g red lentils
1 litre hot water
1 vegetable stock cube
3 level tablespoons tomato puree
1 teaspoons mixed dried herbs
- If you like, soften the onion first – I prefer to just bung everything in and not need to use oil.
- Add the rest of the vegetables and cook, covered, for 5 minutes or so on a low heat
- Add the lentils, stock, water, tomato puree and herbs.
- Bring to the boil , then cover and simmer for 30 minutes.
- Blend before serving.