‘British Summer’ soup

15/20 minutes

• This delicious soup is packed full of protein and fibre rich green lentils.

• Great for making in bulk and freezing for another day.

• This makes a nice thick soup but add another pint of water if you like a different consistency.

Ingredients

• 3 peppers

• 2 medium size tomatoes

• 2 red onions

• 6 garlic cloves

• olive oil

• basil & oregano

• 1 cup green lentils

• 2 pints water

• 1 tbsp veg stock

• 1/2 tube tomato puree

• 1 tsp salt

• Big crack of pepper

Directions

1. Chop the first 4 ingredients and add to a large oven proof dish

2. Drizzle with some olive oil and a good shake of basil and oregano

3. Cook at 180 degree (fan) or 200 Celsius for 1 hour, stirring half way

4. Add to slow cooker along with lentils, water, vegetable stock, tomato puree and seasoning

5. Cook on low in the slow cooker for around 10 to 12 hours (overnight works well)

6. Serve with New roots ‘life changing bread’
   

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Notes

• I ‘love’ my garlic but if you have some kissing planned tonight, reduce garlic by half.

• If you need a lower budget and more speedy option, use tinned tomatoes instead of fresh tomatoes.

• Green lentils keep their form well in cooking so are a nice consistency but if its not for you, use red lentils which disintegrate.

• Optional extras (if lurking in fridge) are mushrooms for a more vitamin D rich earthy taste.

• You can make this soup equally well on the hob if you don’t have a slow cooker - just bring the roasted veg and other ingredients to the boil for 20 mins then simmer for another 25.