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Ingredients 
Serves 4.
Method Soak the lentils in some cold water for a couple of hours before cooking and then rinse under the tap and drain them, put into a saucepan along with all the other vegetables and water. Bring to the boil and simmer for 15 -20 minutes until the vegetables are tender. Take off the heat and put the fresh parsley in (it is a very delicate herb and loses its flavour if cooked for any length of time so add it towards the end of cooking any dish) and any seasoning required (lo-salt and pepper) try and reduce the amount of salt gradually and you will enjoy the natural flavours even more. Blitz the soup with a hand blender for a couple of minutes and then add a swirl of natural yoghurt if required and sprinkle with some more fresh parsley. I am a great fan of home made soups as they are so quick and easy to make whilst also being very nutritious. Sweet potatoes are an excellent source of vitamin C and beta carotene. For the most nutritional value choose ones that have a deep orange colour . |
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