Soup is a really good way to eat well on a budget and with little waste. I often make huge pots of soup from vegetables I have in the fridge that are close to being past their best. I throw pretty much anything in, and I find it always turns out really tasty. This soup is one of my favourites and again it was born out of having more vegetables in my fridge than I knew what to do with. I had a lot of vegetables to use up, but it wasn’t a problem as this soup freezes really well, which is great for those nights when I get in late from work, but still want something homemade and healthy that I can lift straight from the freezer.
Chop the onions, carrots and celery into small chunks. In a large pan, heat the olive oil and sauté the vegetables for around 10 minutes, or until they have softened.
Add the pieces of sweet potato and sauté for one minute. Then add the lentils and pour in the stock. Mix in the tomato puree and the sweet paprika and stir well. Cover and bring to the boil.
When the soup hits boiling point, turn down the heat and simmer, covered, for around 25 minutes. The soup is ready when the sweet potato is soft and the lentils are cooked through.
Blend the soup until smooth and serve with slices of toasted rye bread.