1 cup of red split lentils, soaked
1 onion, finely chopped
2 tsp. olive oil
1 garlic clove finely chopped
1 tsp. curry powder
500g sweet potato, chopped into cubes
2 tsp vegetable bouillon powder
2 tsp miso (optional)
Chopped coriander (to serve)
Put the lentils in the pan with 3 cups of water. Bring to the boil. Skim off any scum, turn down the heat & simmer for 20 minutes.
Meanwhile, sauté the onion in the olive oil until soft. Add the garlic & curry powder & cook for a few more minutes. Add the potatoes & cook for 5 minutes, stirring constantly.
Add the sauté mix to the lentils with the bouillon & cook for 10-12 minutes until the potatoes are cooked through.
Add the miso & blend with a hand blender until smooth. Stir in the coriander & serve.