• Cooking Time: 35 Minutes
• Servings: 4
• Preparation Time: 10 minutes
• 450 g sweet potatoes, peeled and diced
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tablespoon medium curry powder
• 850 ml gluten free vegetable stock (2 stock cubes)
• 50 g dried split red lentils
• Black pepper

1. Place all the ingredients into a large pan, bring to boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally
2. Liquidise/Blend Soup until smooth
3. Place back in pan and reheat, season to taste with pepper (no need for salt as it is contained in the stock cubes)

Another recipe based on one from "The time to eat" by Weight Watchers. Again delicious. I am now doing slimming world and this is free. I froze some and took it to work for lunch. I will do so again.