Ingredients:

500g carrots, peeled and chunked

1 red onion, peeled and sliced

1/2 celeriac, peeled and cubed

2 large sweet potatoes, peeled and cubed

2 cloves garlic, peeled

1/2 tbsp caraway seeds, plus extra for decoration

1 litre vegetable/chicken stock

70g red lentils

1 tbsp oil

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Method:

• Heat the oil in a medium saucepan. Add the onion, caraway and garlic and saute for a minute.

• Add the rest of the ingredients apart from the lentils.

• Bring to the boil and add then add the lentils.

• Boil for around 20 mins, or until the vegetables and lentils are soft, then blitz.

• Ladle into bowls with a few caraway seeds on the top.

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