Winter soup series: Roasted pepper, lentil & thyme

Serves 4

Prep time 10 mins

Cook time approx 40 mins

INGREDIENTS

1 tbsp oil or butter

2 red peppers (quartered & deseeded)

1 medium onion (chopped)

2 cloves garlic (chopped)

200g red lentils

1.2ltr vegetable stock

A couple of sprigs of fresh thyme (leaves only)

Salt & freshly ground black pepper

METHOD

1. Heat the oven to 190ºc and roast the peppers for 20 minutes.

2. Meanwhile heat the oil / butter and gently fry the onion and garlic for around five minutes.

3. When the peppers are ready add them to the onions and garlic along with the lentils, thyme leaves and seasoning.

4. Stir to combine and add the stock. Bring to the boil and simmer for 20 minutes, adding extra water throughout as required.

5. Blend the soup, adjust seasoning and enjoy!