INGREDIENTS
2 tbsp
olive oil
1
onion (diced)
1
medium sweet potato (cut into 1cm cubes)
3
medium carrots (cut into 1cm cubes)
2
small parsnips (cut into 1cm cubes)
2
bell peppers ((I like to use 1 red and 1 yellow), cut into bitesize pieces)
2 cloves
garlic (crushed or grated)
3
cm ginger (grated)
1 tsp
dried chilli flakes
200 g
red lentils
2 l
hot vegetable stock (or chicken stock, or water)
Salt and pepper