Roasted Red Pepper & Lentil Soup

Ingredients

• 4 red peppers
• 200 g red lentils
• 1 onion
• 3 clove garlic cloves
• 2 tsp smoked paprika
• 1000 ml vegetable stock
• 1 tbsp tomato purée
• 2 tbsp olive oil

Method

1. 1

   Halve and deseed the red peppers, place cut-side down on a baking tray, drizzle with half the olive oil, and roast at 220°C/200°C fan for 20 minutes until charred.

2. 2

   Dice the onion and mince the garlic. Heat the remaining oil in a large pot and soften the onion for 6 minutes.

3. 3

   Add the garlic and smoked paprika and cook for 1 minute, then stir in the tomato purée.

4. 4

   Rinse the lentils and add to the pot with the roasted peppers (skins removed) and stock.

5. 5

   Bring to a boil, then simmer for 20 minutes until the lentils are completely soft.

6. 6

   Blend until smooth with a stick blender, season generously, and cool before freezing in portions.