Stovetop, Pot (small), Peeler, Immersion blender
Wash, peel & cube the sweet potato.
Wash & peel the carrot. Then cut into 1-inch pieces.
Peel & chop the onion.
Heat a drizzle of olive oil in a pot over medium-high heat. Add the onions & cook for 3 min, stirring frequently.
Once the onions are golden, add the sweet potatoes & carrots. Cook for 5 min, or until lightly browned.
Season with salt & pepper. Add the dried lentils.
Add the bay leaf & a pinch of dried thyme. Pour in 1 cup of water (per person). Reduce the heat to low & simmer for 20-25 min.
Once the vegetables are fork-tender & lentils are cooked through, remove the bay leaf.
Using an immersion blender or food processor, purée the soup. Add some water if too thick. Add cream for richness (optional).