Roasted tomato, red pepper and red lentil soup

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As the weather gets colder I crave big, wholesome bowls of homemade soup more and more.  This one is simple to make and delicious.

(Serves 4)

  • Punnet of organic tomatoes (stalks removed)
  • 1 large organic red pepper (De-seeded and chopped)
  • Drizzle of olive oil
  • Mug of red lentils (rinsed)
  • 1-2 pints of vegetable stock (I use Kallo stock cubes)
  • 1 teaspoon of cumin
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of fennel seeds
  • 2 teaspoons of dill
  • Salt and pepper
  1. Pop the tomatoes and pepper in the oven with a drizzle of olive oil for about 20 minutes at 180°
  2. Heat some olive oil in a large pan and add the spices and then the lentils, fry for a couple of minutes
  3. Add the tomatoes, pepper, dill and veg stock
  4. Simmer for 5 minutes
  5. Blend (I use a hand-held blender as it’s much easier to wash-up!)
  6. Season to taste and serve with crusty bread

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