Rich in beta carotene, this soup is a wonderful deep purple colour and has a sweet taste to it. Experiment with the recipe by adding different types of root vegetables and different herbs and spices. Its very versatile!
- Heat 2 tbsp olive oil in a large, wide pan. add the garlic and onion and cook for 2 minutes. Add the chilli and paprika, then tip in the chopped vegetables.
- Add the stock then simmer for 15-20 minutes until thickened a bit. Add the lentils and cook for an extra 10 minutes or until the vegetables and lentils have softened.
- Remove from the heat and blend using a hand blender. Add the red wine vinegar and stir. Add parsley and soya yogurt to taste.