Put a large saucepan over a medium heat and spray with olive oil spray. Add ¼ diced onion, a small stick diced celery and a diced carrot. Stir for 6–7 min until softened. Add a clove of crushed garlic, 125g diced sweet potato, 200g canned lentils and 200ml made up vegan stock. Simmer for 20 min. Blend and serve.