Super easy!

FULL CREDIT: I was inspired by the recipe I saw on minimalist baker  .

I opted to simplify some things – but feel free to pop over and follow the recipe there

My version

• ½ white onion chopped
• 1 celery stalk with leaves chopped
• 1 tablespoon olive oil

Saute onion and celery in the oil in a medium saucepan on medium heat.  Once the onions are transparent, add your spices to let them warm up a bit – you can do your own thing for spices – these are what I have handy…

• 2 tablespoons curry powder
• 2 tablespoons paprika
• 1 teaspoon salt
• 1 tsp pepper

then add

• 2 sweet potatoes < medium size> – oven roasted , peeled and chopped. note:I had already done that – and I would likely micro wave them to bake them quickly if they were not already baked..
• 60 grams dry weight red split lentils < I used my kitchen scale, not sure how much this is in cups>

and enough water to cover – I did not measure, but it was probably 3-4 cups – enough to make large bowls of soup for two.

Bring it up to a boil, then turn the heat to medium low, let simmer until the lentils are soft – maybe 15-20 minutes. Once they are soft, puree the soup with an immersion blender – or however you puree soup!

I served with Whole wheat coconut scones, based on this recipe –

I just used 1 cup whole wheat and 1 cup all purpose flour and replaced the whipping cream with coconut milk.

I had meant to go completely vegan – but I did in fact, use an egg  – but you should be able to sub whatever egg substitute you like….