Tomato Capsicum & Red Lentil Soup

Ingredients

• 2 red capsicums (aka sweet/bell peppers), deseeded & sliced into large chunks
• 6 large tomatoes cut into quarters
• ½ cup red lentils
• 2 large onions
• 3 cups vegetable stock
• 14 basil leaves torn
• 1 large potato, cut into chunks
• 1 tbsp. worcestershire sauce
• 4 cloves garlic, crushed
• 1 tbsp. olive oil
• Olive oil spray
• Sprinkle of rosemary
• S & P for seasoning

Method

1. 1Preheat oven 200C (400F).
2. 2Place baking paper on a baking tray; lay out the tomatoes and capsicums on to the baking tray. Spray a little olive oil spray, season with salt & pepper and bake for 45 mins or until softened. When cooked, take out and set aside.
3. 3In a large pot heat olive oil, on med heat and cook onions until translucent or softened, about 10 mins. Add garlic, chopped potato, lentils, worcestershire sauce, and stir for 1 minute.
4. 4Add roasted tomatoes and capsicum, stock, rosemary salt & pepper and simmer for 30 minutes. Then add basil leaves, simmer a further 15 mins. At this stage, taste, add more herbs if needed.
5. 5Blend in a blender in batches and put back into pot.
6. 6Season a little more cracked pepper and serve with some crusty bread.