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