Ingredients:
1 tablespoon coconut or olive oil, 1 small onion, 1 small sweet potato (yam) tuber, 2 carrots, 1 sprig of fresh rosemary, 100 grams of dry red lentils, 1 liter of water, unrefined sea salt, freshly ground black pepper.
Preparation:
Chop vegetables. Heat oil in a deep skillet. Simmer the onion, stirring constantly, for about a minute. Add the sweet potatoes, carrots and rosemary leaves and cook for about a minute, stirring, until the vegetables are browned.
Add washed lentils (soaked overnight if possible), water, salt and pepper. Cover and simmer for about 20-25 minutes, until lentils and vegetables are tender.
Use a hand blender to make the puree soup. Serve in deep bowls drizzled with olive oil and garnish with, for example, sprouts or your favorite herbs.