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.
Keep up to date with all my posts via Bloglovin.
Like this post?
Check out more foodie posts here.