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
- Pop the tomatoes and pepper in the oven with a drizzle of olive oil for about 20 minutes at 180°
- Heat some olive oil in a large pan and add the spices and then the lentils, fry for a couple of minutes
- Add the tomatoes, pepper, dill and veg stock
- Simmer for 5 minutes
- Blend (I use a hand-held blender as it’s much easier to wash-up!)
- Season to taste and serve with crusty bread