Lentil and sweet potato soup

Ingredients

4 sweet potatoes

125 grams red lentils

2 onions

3 tablespoons paprika (mixed with chilli powder if you want)

1 tablespoon oil

A generous handful of coriander

1.5 litres vegetable stock

Salt and pepper 

Peel and chop the sweet potatoes. Arrange on a baking tray with one quartered onion. Add salt and pepper and roast for about 40 minutes until beginning to caramalise.

Finely chop one onion and the leaves and stems of the coriander, leaving aside a few leaves for decoration later. Fry in the oil.

Add the paprika.

Stir and fry a little more till completely coated.

Add the lentils

Stir to coat thoroughly, then add the stock. Bring to a fast boil then simmer for 20 minutes.

Chop up the roast onion and add that and the sweet potato to the soup.

Cook for about 5 more minutes then liquidise half the soup. Stir in the rest and serve with the coriander on top.