- 3oz red lentils, washed
- 2 medium leeks, white part, chopped
- 2 sticks celery, finely chopped
- 2 medium carrots, finely chopped
- 1 large sweet potato or yam, chopped
- 1 tablespoon tomato puree
- 2oz unsalted non-hydrogenated vegan margarine or Earth Balance Natural Buttery Spread (trans fat free)
- 1 bay leaf
- 1 pint unsalted vegetable stock or plain water
Directions:
Melt the margarine in a large non-stick frying pan. Add the chopped leeks and saute for 5 mins until tender. Add the finely chopped carrots and celery and saute for 5 mins.
Stir in the lentils and chopped sweet potato. Add the stock or water, tomato puree and bay leaf. Simmer for 15-20 mins until all the vegetables are tender and the mixture is not too wet. (If it gets too dry, add a little more water during cooking.)
Once cooked, retrieve the bay leaf.
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