Peel and chop all vegetables

Put the olive oil and onions in a large, wide saucepan and gently fry the onions with the lid on over a low heat for 5 minutes until softened

Turn the heat up to medium and add the sweet potato, carrots and peppers and fry for a further 3 minutes, stirring frequently. Add the garlic, chilli powder and fry for 2 more minutes.

Add the lentils and the stock cube dissolved in 1 litre of water

Bring to the boil then reduce to a gently simmer, with the lid on. Cook for 20 minutes, or until all the vegetables are soft. Stir occasionally to prevent sticking

Blend the soup up with a blender and add seasonings to taste