Roasted Pepper, Tomato & Red lentil Soup

Start by filling an oven dish with around 800g of fresh ripe tomatoes,
a red pepper, a yellow pepper & an onion.
Roast at 180 degrees (fan) for half an hour.

While that roasts simmer 150g of Red lentils & 1 ltr of Veg Stock for 15 minutes. 
Liquidise the tomatoes and add all the roasted veg to the soup. 
Season and simmer for a further 5 minutes. 

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