Ingredients

Instructions

  1. In a medium saucepan saute the onion, carrot, and celery in vegetable oil for 5 minutes or until softened.
  2. Add lentils and sweet potatoes and slowly add stock.
  3. Bring to a boil.
  4. Cover, reduce heat and simmer.
  5. Puree in a blender and portion out as desired. This recipe will make anywhere from 5-10 servings.
  6. Can be refrigerated for 1 week or frozen for 6 weeks.