Lentil & Sweet Potato Soup

One of my favorite soups.  Freezes really well.
1 Tblsp Olive Oil
1 garlice clove chopped
1 red bell pepper, seeded & chopped
1 can diced tomatoes
4 cups vegetable broth
1 lb. sweet potato, peeled & chopped
1 carrot, peeled & chopped
1 cup lentils
salt & pepper

Heat oil in a large dutch oven.  Add the garlic and onion and cook over medium heat, stirring, for 3 minutes, until slightly softened.  Add the bell pepper & the tomatoes and cook for another 2 minutes, stirring.  Pour in the broth, then add sweet potatoes, carrots & lentils.  Season with salt & pepper.  Bring to a boil, then lower the heat and simmer for 30 minutes, until all the vegetables are tender & cooked through.  Remove from heat and let cool for 10 minutes.

Transfer 1/2 the soup into a food processor and blend until smooth.  Return to the pan with the rest of the soup and cook for 10 minutes.