A good glug of rapeseed oil
750g Roughly chopped root vegetables (I used sweet potato, leeks, swede, carrot and onion)
Clove of garlic, chopped
1 Tsp mustard seeds
1 Tsp ground cumin
1 Tsp ground coriander
1/2 Tsp dried chilli flakes
A good handful of dried red lentils
1 Pint of organic vegetable stock
A knob of butter
Salt and pepper for seasoning
Heat the rapeseed oil in a large pan and add root veggies. Gently sweat them down for 10 minutes.
Adding the garlic and spices and cook for a further 2 minutes.
Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until the veggies are tender and lentils are soft.
Blitz until smooth and season generously, to taste, with salt and pepper. I also like to stir in a good sized knob of butter at this point.