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Heat the oil in a large saucepan. Saute onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften.
Add the sweet potato, garlic, lentils to the vegetables. Stir for a minute, then pour over the stock and add the herbs and chick peas.
Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender.
Carefully pick out the herbs.
Blend using a stick-blender.
Serve in warmed bowls.