A delicous thick and warming winter soup
250 grams lentils (split)
1 leek (sliced)
1 sweet potato
2 large carrots
1 stick celery
1 glove garlic (finely chopped)
1 bay leaf
1.2 litres water
1 vegetable stock cube
1/2 teaspoon cayenne pepper (or chilli powder)
3 teaspoons bouillon powder, low salt.
Place all ingredients into a large saucepan and bring to the boil. Skim the top if necessary. Cover and simmer for 20 – 25 mins, or until vegetables are tender.
Allow soup to cool slightly, remove the bay leaf. and puree the soup. Reheat , and season with black pepper.
Serve with fresh French baguette , optional grill some bacon, and add pieces to soup.