Wash the sweet potatoes and cut into small cubes.
Wash the carrots and cut into 1 inch pieces.
Chop the onions.
In a large pot , add a drizzle of olive oil. Add the onions and cook for a few minutes, stirring frequently.
Once the onions are golden, add the sweet potato and carrots. Cook on medium-high for 5 minutes, until lightly golden.
Add salt, pepper and the lentils.
Add bay leaves, a pinch of thyme, and 1 cup of water per person and cook covered on low heat for 20 minutes. Optional: Replace the water with vegetable or chicken stock.
Once the vegetables are cooked and can easily be pierced with a knife, remove the bay leaves. Cook for 5-6 minutes longer if the vegetables are not cooked enough.
Using an immersion blender or food processor, purée the soup. Add some water if too thick. Optional: Add some cream for some richness.
Average estimated amount for one serving