Posted on November 17, 2015 by Kate Halsall

November for many means hearty casseroles, stews, lots of root vegetables and best of all SOUP!! Soup features quite heavily in the winter months as an evening meal for me. It’s warm, filling, low fat and quick to make; it’s ideal for using left over vegetables and it’s great for when you don’t get in until late!

So this was last night’s tea….Roasted Tomato, Red Pepper and Lentil Soup. Having been on a fitness weekend for the last 3 days, I was tired and ravenous! This soup is easy to make but really filling. Any lentils will do, I used puy lentils this time. I also like mine a little spicy, but sometimes I replace the chilli with smoked paprika – the beauty of homemade soup is that you can add what you like and it doesn’t contain any added badness!

Here’s how to do it:

• 2 Packets of cherry tomatoes
• 3 or 4 garlic cloves (I roast these whole)
• 1-1 1/2 red chilli (depends how spicy you like it!)
• 1-2 red peppers
• 150g puy lentils (I used tinned lentils with no added salt or sugar)
• 1 tsp olive oil
• salt and pepper to taste

1. Roast the tomatoes, garlic, chilli, red peppers & salt & pepper in a hot oven (approx 200 degrees) for around 45 minutes
2. Once cooked and slightly cooled, pour the roasted mix (with juices) into a blender and give it a quick whizz – you can have it as smooth or chunky as you like
3. Pour into a pan and add the lentils. Bring to the boil and then simmer for 5 minutes (it reduces some of the liquid and makes sure the lentils are warmed)
4. Before serving, drizzle the olive oil in – it gives the soup a nice texture…trust me!